Here comes a classic of Western cooking and New York City fine-dining right to your stove-top! Steak Diane features tender steak medallions, coated in a rich pan sauce, with no equal. This sauce is saturated with beef flavors, elevated by earthy mushrooms, mustardy tang, Worcestershire sauce, and veal demi-glace. Steak Diane tastes like the candlelight dinner of your dreams, and it still only takes 30 minutes or less to make! Whether you make it for a special someone or as a treat for yourself, it's a dinner that pairs perfectly with soft lighting and being whisked away (even if it's only in your imagination)!
Ingredients• 4 beef tenderloin medallions, pounded to 3/4-inch thickness • kosher salt, to taste • ground pepper, to taste • 1 tablespoon unsalted butter • 1/2 tablespoon extra-virgin olive oil • 1 clove garlic, minced • 1 small shallot, minced • 1/4 pound button mushrooms, sliced to 1/4-inch thickness • 1/4 cup brandy • 1/4 cup heavy cream • 2 teaspoons Dijon mustard • 2 teaspoons Worcestershire sauce • 1/4 cup veal demi-glace • 1 teaspoon flat-leaf parsley, finely chopped • 1 tablespoon scallions, finely chopped • hot sauce, optional, to taste • wilted greens, optional, for serving
Season the beef tenderloin medallions with the salt and pepper.
Let the salt and pepper absorb into the meat at room temperature.
In a large skillet, melt the butter in the olive oil on high heat.
Cook the tenderloins over high heat until lightly browned at the bottom, about 1 minute.
Turn the medallions over and cook them for an additional 45 seconds.
Transfer the medallions to a plate and tent them using aluminum foil.
Reduce the heat to medium.
Add the garlic and shallot to the skillet. Cook until fragrant, stirring, about 20 seconds.
Add in the mushrooms.
Season with the salt and pepper, cooking until softened, about 2 minutes.
Remove the skillet from the heat.
Add in the brandy. If desired, you can opt to flambé by lighting the brandy with a long match. Alternatively, you can simply simmer off the alcohol depending on your comfort level.
Return the skillet to the heat
Add in the cream and mustard, stirring for 1 minute over medium heat.
Whisk in the Worcestershire sauce, veal demi-glace, parsley, and scallions.
Season with the hot sauce, salt, and pepper, to taste.
Add in the medallions and any juices to the saucepan, turning it over to fully coat.
Allow the medallions to simmer for 1 minute or until heated through. Using a meat thermometer, the steaks should read 145 degrees F in their thickest points.
Move the meat to plates, then spoon the sauce over the top.
Serve with the wilted greens.