Steak Diane

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"Posting this recipe for the NYC leg of the Culinary Quest. This recipe is from Saveur's website and here is what is stated about the steak: "A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish.""

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (267.7 g)
  • Calories 450
  • Total Fat - 30.7 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 152.8 mg
  • Sodium - 845.1 mg
  • Total Carbohydrate - 2.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.5 g
  • Protein - 39.3 g
  • Calcium - 63.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.9 mg

Step 1

Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

Step 2

Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Tips & Variations


No special items needed.

Tags : Dinner

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