Ingredients with Measurements:
- 4 (6 oz) beef tenderloin steaks
- Salt and black pepper, to taste
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup sliced mushrooms
- 1/4 cup finely chopped shallots
- 1/4 cup beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1/4 cup heavy cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Season the steaks with salt and black 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 tongs to flip the steaks.
4. Remove the steaks from the skillet and set aside on a plate.
5. Add the mushrooms and shallots to the skillet and cook for 2-3 minutes, or until softened.
6. Add the beef broth, Worcestershire sauce, and Dijon mustard to the skillet and stir to combine.
7. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.
8. Stir in the heavy cream and cook for an additional 1-2 minutes, or until heated through.
9. Return the steaks to the skillet and spoon the sauce over the top.
10. Sprinkle with chopped fresh parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 28g
Carbohydrates: 5g
Protein: 30g
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin or ribeye steaks.
- Mushrooms can be substituted with any other type of mushroom.
- Shallots can be substituted with finely chopped onions.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add a splash of brandy or cognac to the sauce for a more traditional Steak Diane flavor.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Serve the steaks with a side of roasted vegetables or mashed potatoes.
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 check the internal temperature of the steaks for accuracy.
- For a richer sauce, use more heavy cream or reduce the sauce for a longer period of time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the steaks on a platter with the sauce spooned over the top. Garnish with additional chopped parsley or sliced mushrooms.
Garnishes:
Chopped fresh parsley, sliced mushrooms
Pairings:
Red wine, roasted vegetables, mashed potatoes
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, sautéed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer it for a longer period of time to thicken it up.
- If the steaks are overcooked, try cooking them for a shorter period of time or at a lower heat.
Food safety advice:
Make sure to cook the steaks to a safe internal temperature of 145°F.
Food history:
Steak Diane is a classic dish that originated in New York City in the 1940s. It is named after the Roman goddess of the hunt, Diana.
Flavor profiles:
Savory, tangy, creamy
Serving suggestions:
Serve the steaks with a side of roasted vegetables or mashed potatoes for a complete meal.
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Taste: Savory, Rich, Umami, Herbaceous, Caramelized