Steak Diane
An exquisite French steak with tender beef, prepared in a creamy sauce with mushrooms, cognac, and mustard. The perfect dish for a romantic dinner.
Ingredients
- 30 ml Vegetable oil
- 4 pcs Beef tenderloin
- 360 ml Beef broth
- 30 g Butter
- 2 clove Garlic
- 1 pcs Shallot
- 112 g Mushrooms
- 60 ml Cognac
- 60 ml Heavy cream (35%)
- 15 g Dijon mustard
- 15 ml Worcestershire sauce
- to taste Tabasco sauce
- 15 g Parsley
- 15 g Chives
- to taste Salt
- to taste Black pepper
Instructions
- Heat the vegetable oil in a large skillet (30 cm) over medium heat. Season the steaks with salt and pepper on both sides. Place them in the skillet and fry, turning once, until golden brown on both sides and cooked to medium-rare—approximately 4–5 minutes. Transfer the steaks to a plate.
- Return the skillet to the heat, add the beef broth, and bring it to a boil. Cook until the volume is reduced by half (approximately to 180 ml), about 10 minutes. Pour the broth into a bowl and set aside.
- Return the empty skillet to the heat and add the butter. Add the minced garlic and shallot, cook, stirring, until softened, about 2 minutes. Add the sliced mushrooms and sauté, stirring, until they release their moisture, the moisture evaporates, and the mushrooms turn golden—approximately another 2 minutes.
- Carefully pour the cognac into the skillet and ignite it with a match—the sauce should flame up. Allow the flame to die down and cook until the fire is completely gone.
- To the skillet with mushrooms and cognac, add the reserved beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and a few drops of Tabasco. Stir and return the steaks to the skillet. Cook, turning the steaks in the sauce, until they are completely warmed through and the sauce thickens, approximately 4 minutes.
- Transfer the steaks to plates, stir the parsley and chives into the sauce, and drizzle over the steaks when serving.