Ingredients with Measurements:
- 4 beef tenderloin steaks, about 1 inch thick
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Special Equipment Needed:
- Large skillet
- Tongs
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Season the steaks with salt and pepper on both sides.
2. Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Use tongs to flip the steaks.
3. Remove the steaks from the skillet and set them aside on a plate.
4. Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallot and garlic and cook for 1-2 minutes until softened.
5. Add the brandy to the skillet and cook for 1-2 minutes until the alcohol has evaporated.
6. Add the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce to the skillet. Stir to combine and bring the mixture to a simmer.
7. Simmer the sauce for 5-7 minutes until it has thickened slightly.
8. Return the steaks to the skillet and spoon the sauce over them. Cook for 1-2 minutes until the steaks are heated through and the sauce is hot.
9. Serve the steaks with the sauce spooned over them and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the steaks
Medium heat for cooking the sauce
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 28g
Protein: 28g
Carbohydrates: 4g
Fiber: 0g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin or ribeye 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 Diane variation.
- Use chicken instead of beef for a chicken Diane variation.
- Add a squeeze of lemon juice to the sauce for a tangy variation.
Tips and Tricks:
- Make sure the skillet is hot before adding the steaks to get a good sear.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
Storage Instructions:
Store any leftover steak and sauce 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:
Garnish with chopped parsley or chives.
Pairings:
Pair with a bold red wine such as Cabernet Sauvignon or Syrah.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting Advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food Safety Advice:
- Make sure the steak is cooked to the desired temperature to avoid foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
Steak Diane is a classic dish that originated in New York City in the 1940s. It was named after the Roman goddess of the hunt, Diana.
Flavor Profiles:
Steak Diane has a rich and savory flavor from the beef, butter, and brandy. The sauce is creamy and tangy from the Dijon mustard and Worcestershire sauce.
Serving Suggestions:
Serve Steak Diane as a main course for a special occasion or dinner party.
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