About
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
Directions
Step 1 -Season the beef tenderloin medallions with the salt and pepper.
Step 2 -Let the salt and pepper absorb into the meat at room temperature.
Step 3 -In a large skillet, melt the butter in the olive oil on high heat.
Step 4 -Cook the tenderloins over high heat until lightly browned at the bottom, about 1 minute.
Step 5 -Turn the medallions over and cook them for an additional 45 seconds.
Step 6 -Transfer the medallions to a plate and tent them using aluminum foil.
Step 7 -Reduce the heat to medium.
Step 8 -Add the garlic and shallot to the skillet. Cook until fragrant, stirring, about 20 seconds.
Step 9 -Add in the mushrooms.
Step 10 -Season with the salt and pepper, cooking until softened, about 2 minutes.
Step 11 -Remove the skillet from the heat.
Step 12 -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.
Step 13 -Return the skillet to the heat
Step 14 -Add in the cream and mustard, stirring for 1 minute over medium heat.
Step 15 -Whisk in the Worcestershire sauce, veal demi-glace, parsley, and scallions.
Step 16 -Season with the hot sauce, salt, and pepper, to taste.
Step 17 -Add in the medallions and any juices to the saucepan, turning it over to fully coat.
Step 18 -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.
Step 19 -Move the meat to plates, then spoon the sauce over the top.
Step 20 -Serve with the wilted greens.
