Ingredients with Measurements:
- 4 (6 oz) beef tenderloin steaks
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/4 cup brandy
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Season the steaks with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Use tongs to flip the steaks.
4. Remove the steaks from the skillet and set aside on a plate.
5. Reduce the heat to medium and add the butter to the skillet.
6. Once the butter has melted, add the shallot and garlic to the skillet and cook for 1-2 minutes until softened.
7. Add the brandy to the skillet and cook for 1-2 minutes until reduced by half.
8. Add the beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and salt and pepper to the skillet. Stir to combine.
9. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
10. Return the steaks to the skillet and spoon the sauce over them.
11. Garnish with chopped parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking the steaks and medium heat for making the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 428
Fat per serving: 28g
Protein per serving: 28g
Carbohydrates per serving: 4g
Sugar per serving: 1g
Sodium per serving: 426mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin or ribeye steaks.
- Brandy can be substituted with cognac or red wine.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Mushroom Steak Diane: Add sliced mushrooms to the skillet with the shallot and garlic.
- Chicken Diane: Substitute the beef tenderloin steaks with chicken breasts.
- Salmon Diane: Substitute the beef tenderloin steaks with salmon fillets.
Tips and tricks:
- Let the steaks rest for a few minutes before slicing and serving.
- Use a meat thermometer to ensure the steaks are cooked to the desired doneness.
- Make sure to use unsalted butter to control the amount of salt in the dish.
- Use a splatter screen to prevent the sauce from splattering while cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the steak and sauce on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Chopped parsley or chives.
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot.
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of beef broth or heavy cream to thin it out.
Food safety advice:
- Make sure to cook the steaks to the proper temperature to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Steak Diane is a classic dish that originated in the 1950s in New York City. It was named after the Roman goddess of the hunt, Diana.
Flavor profiles:
This dish has a rich and savory flavor from the beef and the sauce, with a hint of sweetness from the brandy.
Serving suggestions:
Serve the steak and sauce on a warm plate to keep it hot.
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