Ingredients with Measurements:
- 4 beef tenderloin steaks, about 1 inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup cognac
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet
- Tongs
- Meat thermometer
Step-by-step instructions:
1. Season the steaks with salt and pepper on both sides.
2. Heat the butter and olive oil in a large skillet over medium-high heat.
3. Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check the internal temperature of the steaks.
4. Remove the steaks from the skillet and set aside on a plate.
5. Add the shallot and garlic to the skillet and cook for 1-2 minutes, until softened.
6. Add the cognac to the skillet and cook for 1-2 minutes, until the alcohol has evaporated.
7. Add the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce to the skillet. Stir to combine.
8. Cook the sauce for 3-4 minutes, until it has thickened slightly.
9. Season the sauce with salt and pepper to taste.
10. Pour the sauce over the steaks and garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the steaks
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 3g
Protein: 40g
Substitutions for ingredients:
- Brandy can be used instead of cognac.
- Chicken broth can be used instead of beef broth.
- Sour cream can be used instead of heavy cream.
Variations:
- Add sliced mushrooms to the skillet with the shallot and garlic.
- Use pork tenderloin instead of beef tenderloin.
- Add a splash of balsamic vinegar to the sauce for extra flavor.
Tips and tricks:
- Make sure to let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the steaks are cooked to your desired doneness.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Storage instructions:
Store 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 warmed through.
Presentation ideas:
Serve the steak and sauce on a platter with roasted vegetables and mashed potatoes.
Garnishes:
Chopped fresh parsley
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:
- Roasted vegetables
- Mashed potatoes
- Roasted potatoes
- Steamed green beans
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the steaks are not cooked to your desired doneness, return them to the skillet and cook for an additional 1-2 minutes per side.
Food safety advice:
- Make sure to cook the steaks to a safe internal temperature of 145°F for medium-rare.
- Store leftover steak and sauce in the refrigerator within 2 hours of cooking.
Food history:
Steak Diane is a classic dish that originated in the United States in the 1950s. It is named after the Roman goddess of the hunt, Diana. The dish typically features a beef tenderloin steak that is pan-fried and served with a sauce made from cognac, cream, and Worcestershire sauce.
Flavor profiles:
The steak is tender and juicy, with a rich and savory flavor. The cognac sauce is creamy and slightly sweet, with a hint of tanginess from the Dijon mustard and Worcestershire sauce.
Serving suggestions:
Serve the steak and sauce on a platter with roasted vegetables and mashed potatoes for a classic steakhouse-style meal.
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