Steak Diane

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Steak Diane is a tasty dish you can make at home. It’s beef cooked in a yummy sauce with mushrooms. You can make this fancy meal in about 40 minutes. The sauce has stuff like cognac, cream, and mustard that give it lots of flavor.

You don’t need to be a pro chef to make Steak Diane. It’s pretty easy if you follow the steps. The beef gets cooked first, then you make the sauce in the same pan. This helps all the flavors mix together.

Exact Ingredients List

Here’s what you’ll need to make Steak Diane:

• 4 beef tenderloin medallions (3/4″ thick)
• Salt
• 8 oz sliced mushrooms
• 4 tablespoons butter
• 1/2 cup finely minced shallots
• 4 tablespoons cognac or brandy
• 1/2 cup beef broth
• 4 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons tomato paste
• 1/3 cup heavy cream
• Black pepper
• 1 tablespoon minced parsley

Make sure you have these items ready before you start cooking. The beef is the star, so pick good quality tenderloin if you can. Fresh mushrooms work best for flavor.

You’ll use common pantry staples like salt, pepper, and butter. The sauce gets its rich taste from shallots, cognac, beef broth, and cream. Worcestershire sauce, mustard, and tomato paste add depth.

Don’t forget the parsley for a pop of color at the end!

Instructions

Season the beef medallions with salt and let them sit for 15-30 minutes at room temperature.

Mix beef broth, Worcestershire sauce, Dijon mustard, and tomato paste in a bowl. Set aside.

Heat 2 tablespoons of butter in a skillet. Pat the beef dry and sear for 1-4 minutes per side, depending on your preferred doneness.

Move the steaks to a cutting board and cover with foil to keep warm.

Melt the remaining butter in the skillet. Cook mushrooms until browned, then set aside.

Sauté shallots in the pan for 2 minutes.

Add cognac or brandy to deglaze, scraping up browned bits. Cook until alcohol evaporates.

Stir in the broth mixture and mushrooms. Bring to a boil and cook for 2-3 minutes until slightly thickened.

Lower heat and add cream. Simmer for 2 minutes.

Season with salt and pepper to taste.

Return steaks to the pan, coating them in sauce. Sprinkle with parsley before serving.

Enjoy your delicious Steak Diane!

Possible Substitutes List & Recipe Variations

You can easily tweak this Steak Diane recipe to suit your tastes. Here are some substitutes and variations to try:

Meat options:

• Ribeye or sirloin instead of tenderloin
• Pork chops or chicken breast for a different protein

Mushroom swaps:

• Shiitake or oyster mushrooms for a unique flavor
• Omit mushrooms if you’re not a fan

Sauce variations:

• Use red wine instead of cognac
• Try sour cream in place of heavy cream
• Add a splash of lemon juice for brightness

Herb choices:

• Thyme or rosemary instead of parsley
• Mix in some chives for a mild onion flavor

You can also adjust the cooking method. Try grilling the steaks outdoors for a smoky taste. Or use a cast iron skillet for an extra crispy crust.

For a lighter version, use olive oil instead of butter and Greek yogurt in place of cream. This will reduce calories while keeping the dish tasty.

Remember, cooking is all about making the recipe work for you. Don’t be afraid to experiment and find your perfect Steak Diane!

Tips, Tricks & Storing

For the best Steak Diane, use high-quality beef tenderloin. Make sure it’s at room temperature before cooking.

Pat the steaks dry before searing. This helps create a nice crust.

Don’t overcrowd the pan when cooking the steaks. Work in batches if needed.

Use fresh mushrooms for the best flavor. You can mix different types for more complexity.

Be careful when adding the cognac to the hot pan. It may flame up, so keep your face and hands away.

To store leftovers, put the steak and sauce in separate airtight containers. Keep them in the fridge for up to 3 days.

When reheating, warm the steak and sauce separately. Heat the steak in a pan over medium heat. Warm the sauce in a small pot, stirring often.

For a non-alcoholic version, replace cognac with extra beef broth and a splash of balsamic vinegar.

You can make the sauce ahead of time and reheat it when ready to serve. Just cook the steaks fresh.

Serve Steak Diane right away for the best taste and texture. The flavors are at their peak when just cooked.