Description
Steak Diane is a classic dish featuring tender beef tenderloin steaks topped with a rich, creamy sauce made from shallots, cognac, and cream, perfect for special occasions.
Ingredients
Scale
- 4 (6-ounce) center cut beef tenderloin steaks
- Salt – to taste
- 1/2 cup beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 2 tablespoons butter
- 1/2 cup finely minced shallots
- 4 tablespoons cognac or brandy
- 1/3 cup heavy cream
- Freshly ground black pepper – to taste
- 2 tablespoons chives, finely chopped
Instructions
- Season the beef tenderloin steaks with salt and pepper, and let them sit at room temperature for 15-20 minutes.
- Heat a large skillet over medium-high heat, melt 1 tablespoon of butter, and sear the steaks for 3-4 minutes on each side.
- Remove the steaks and cover them with aluminum foil to keep warm.
- Add the remaining butter to the skillet and sauté the shallots until soft and translucent.
- Deglaze the pan with cognac or brandy, scraping the bottom to release browned bits, and let the alcohol cook off for 1-2 minutes.
- Stir in beef broth, Worcestershire sauce, Dijon mustard, and tomato paste, and simmer for 3-4 minutes.
- Lower the heat, add heavy cream, and cook for an additional 2-3 minutes until the sauce thickens.
- Serve the steaks on plates, spoon the sauce over them, and garnish with chives.
Notes
- Choose high-quality beef for the best flavor.
- Let the steaks rest after cooking for juiciness.
- Use a meat thermometer for precise cooking.
- Avoid overcrowding the pan when searing.
- Experiment with herbs for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Steak Diane, beef tenderloin, creamy sauce, gourmet recipe