Steak Diane Recipe

Name: Steak Diane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 tablespoon unsalted butter; 1/2 tablespoon extra-virgin olive oil; Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick; Kosher salt and freshly ground pepper; 1 small shallot, minced; 1 garlic clove, minced; 1/4 pound button mushrooms, sliced 1/4 inch thick; 1/4 cup Cognac or other brandy; 2 teaspoons Dijon mustard; 1/4 cup heavy cream; 1/4 cup veal demiglace (see Note); 2 teaspoons Worcestershire sauce; 1 tablespoon finely chopped scallions; 1 teaspoon finely chopped flat-leaf parsley; Hot sauce, such as Tabasco

Servings: persons

1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick
Kosher salt and freshly ground pepper
1 small shallot, minced
1 garlic clove, minced
1/4 pound button mushrooms, sliced 1/4 inch thick
1/4 cup Cognac or other brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal demiglace (see Note)
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped scallions
1 teaspoon finely chopped flat-leaf parsley
Hot sauce, such as Tabasco

1
In a large skillet, melt the butter in the olive oil.
2
Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute.
3
Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
4
Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds.
5
Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes.
6
Remove from the heat, add the Cognac and carefully ignite it with a long match.
7
When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute.
8
Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.
9
Add the meat and any accumulated juices to the saucepan and turn to coat.
10
Simmer until heated through, about 1 minute.
11
Transfer the meat to plates, spoon the sauce on top and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/2 tablespoon extra-virgin olive oil, Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick, Kosher salt and freshly ground pepper, and more.

Yes, Steak Diane falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak Diane

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