Steak Diane
Steak Diane is a classic restaurant dish from the 1960s made with pan-seared medallions of beef tenderloin, sautéed mushrooms and a brandy cream sauce.
Servings: 4 servings
Ingredients
- 1 lb beef tenderloin cut into 1/2-inch thick medallions
- 1/4 cup heavy cream
- 2 teaspoons Dijon-style mustard
- 1-1/2 teaspoons Worcestershire sauce
- 3 tablespoons butter divided
- 1 small shallot minced (about 1 tablespoon)
- 2 cloves garlic minced
- 8 ounces white button mushrooms sliced
- 1/4 cup brandy (or cognac)
- Salt and freshly ground black pepper
- 2 teaspoons chopped fresh parsley
Instructions
- Season the beef medallions on both sides with salt and pepper.
- Combine the cream, mustard and Worcestershire in a small bowl until smooth and set aside.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat and swirl to coat the pan. Add the beef medallions and sear briefly ~ 45 seconds per side. Transfer the meat to a plate and cover loosely with foil.
- Add the remaining 2 tablespoons of the butter to the pan. Add the shallots and garlic and sauté until softened, 1 minute. Add the mushrooms, season with salt and pepper and continue cooking, stirring continually, until they are lightly browned, 3 to 4 minutes.
- Add the brandy to the pan and ignite (see notes). As soon as the flame dies, stir in the cream mixture. Immediately return the beef medallions to the pan along with any juices that have accumulated on the plate.
- Using tongs, turn the medallions several times to coat with the sauce and heat through (no more than 1 minute for rare).
- Transfer the medallions to a serving plate, top with the mushrooms and sauce and garnish with chopped parsley.
Notes
If you don't want to ignite the brandy, simply simmer the mushroom-brandy mixture until the liquid is reduced by about half - about 2 minutes.
Nutrition
Calories: 493 | Total Fat: 39g | Cholesterol: 119mg | Sodium: 168mg | Carbohydrates: 4g | Fiber: 1g | Sugar: 2g | Protein: 23g