Ingredients with Measurements:
- 2 beef tenderloin steaks, about 6-8 ounces each
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Cast iron skillet or heavy-bottomed skillet
- Tongs
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the steaks with salt and pepper on both sides.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Add the steaks to the skillet and cook for 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and cook for 5-7 minutes or until the internal temperature of the steak reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
7. In the same skillet, melt the butter over medium heat.
8. Add the minced garlic and cook for 1-2 minutes until fragrant.
9. Add the brandy to the skillet and cook for 1-2 minutes until reduced by half.
10. Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet and stir to combine.
11. Cook for 2-3 minutes until the sauce has thickened.
12. Add the heavy cream to the skillet and stir to combine.
13. Cook for 1-2 minutes until the sauce has thickened again.
14. Season the sauce with salt and pepper to taste.
15. Return the steaks to the skillet and spoon the sauce over the top.
16. Garnish with chopped fresh parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of steak: 135°F for medium-rare
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 550
Fat: 40g
Carbohydrates: 4g
Protein: 40g
Sodium: 700mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with ribeye or sirloin steaks.
- Brandy can be substituted with cognac or red wine.
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced mushrooms to the sauce for a mushroom steak Diane.
- Use chicken instead of beef for a chicken Diane.
- Add a splash of lemon juice to the sauce for a tangy flavor.
Tips and tricks:
- Let the steaks rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Don't overcrowd the skillet when cooking the steaks to ensure they brown properly.
- Use a splatter guard to prevent the sauce from splattering while cooking.
Storage instructions:
Leftover steak and sauce 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 low heat until warmed through.
Presentation ideas:
Serve the steak and sauce on a plate with a side of roasted vegetables or mashed potatoes.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
If the sauce is too thick, add a splash of beef broth or water to thin it out. If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the steak to the recommended internal temperature to ensure it is safe to eat. Always wash your hands and utensils before and after handling raw meat.
Food history:
Steak Diane is a classic dish that originated in New York City in the 1950s. It is named after the Roman goddess of the hunt, Diana.
Flavor profiles:
This dish has a rich and savory flavor from the beef, garlic, and Worcestershire sauce, with a touch of sweetness from the brandy and cream.
Serving suggestions:
Serve the steak and sauce on a plate with a side of roasted vegetables or mashed potatoes.
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Taste: Savory, Rich, Umami, Buttery, Herbaceous, Caramelized