Steak Diane — pan-seared beef fillet in a rich, flambéed brandy, mushroom and cream sauce with Dijon and Worcestershire. A retro restaurant classic, indulgent and full of flavour.
- 2 tbs Canola Oil
- 4 Beef Fillet
- 1 1/2 cup Beef Stock
- 2 tbs Butter
- 2 cloves minced Garlic
- 1 medium finely diced Challots
- 4 oz Mushrooms
- ¼ cup Brandy
- ¼ cup Heavy Cream
- 1 tbs Dijon Mustard
- 1 tbs Worcestershire Sauce
- Dash Tabasco Sauce
- 1 tbs minced Parsley
- 1 tbs minced Chives
- to taste Salt
- to taste Pepper
Tags:
DateNight Expensive Meat MainMeal CheasyVideo
Preparation
- Heat the oil in a 12-inch skillet over medium-high heat. Season the steaks with salt and pepper, add to the skillet, and cook, turning once, until browned on both sides and cooked to your liking, about 4 to 5 minutes for medium-rare. Transfer to a plate and set aside.
- Return the skillet to high heat and add the stock. Cook until reduced to ½ cup, about 10 minutes, then pour into a bowl and set aside. Return the skillet to the heat and add the butter, then the garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add the mushrooms and cook, stirring, until they release their liquid, it evaporates, and they begin to brown, about 2 minutes. Add the brandy and light with a match to flambé, cooking until the flame dies down. Stir in the reserved stock, cream, Dijon, Worcestershire and hot sauce, then return the steaks to the skillet and cook, turning in the sauce, until warmed through and the sauce has thickened, about 4 minutes. Transfer the steaks to serving plates, stir the parsley and chives into the sauce, and pour over the steaks to serve.
