Ingredients with Measurements:
- 4 beef tenderloin steaks, 1 inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup shallots, finely chopped
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Season the steaks with salt and pepper on both sides.
2. In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil 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. Use tongs to flip the steaks.
4. Remove the steaks from the skillet and set them aside on a plate.
5. Add the shallots to the skillet and sauté for 1-2 minutes until they are translucent.
6. Pour in the red wine and beef broth and stir to combine.
7. Add the Dijon mustard and Worcestershire sauce and stir to combine.
8. Bring the sauce to a simmer and let it cook for 3-4 minutes until it has reduced by half.
9. Stir in the heavy cream and cook for an additional 1-2 minutes until the sauce has thickened.
10. Remove the skillet from the heat and stir in the remaining tablespoon of butter until it has melted.
11. Pour the sauce over the steaks and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the steaks
Simmer for cooking the sauce
Serving size:
4 servings
Nutritional information:
Calories: 394
Fat: 25g
Saturated Fat: 11g
Cholesterol: 128mg
Sodium: 661mg
Potassium: 575mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Protein: 34g
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin steaks or ribeye steaks.
- Shallots can be substituted with finely chopped onions.
- Red wine can be substituted with beef broth or chicken broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced mushrooms to the sauce for a mushroom and red wine sauce.
- Use brandy instead of red wine for a classic Steak Diane recipe.
- Add garlic to the shallots for extra flavor.
Tips and tricks:
- Let the steaks come to room temperature before cooking for even cooking.
- Use a meat thermometer to check the internal temperature of the steaks for desired doneness.
- Let the steaks rest for a few minutes before slicing to retain their juices.
- Use a sharp knife to slice the steaks against the grain for tender slices.
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 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 the steak and sauce with chopped parsley or thyme.
Pairings:
Pair the steak with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it has thickened.
- If the steaks are sticking to the skillet, add more butter or oil to the skillet before cooking.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the internal temperature of the steaks reaches 145°F for medium-rare or 160°F for medium.
Food history:
Steak Diane is a classic American dish that originated in the 1950s. It is named after the Roman goddess of the hunt, Diana.
Flavor profiles:
The steak is savory and tender, while the red wine sauce is rich and slightly tangy.
Serving suggestions:
Serve the Steak Diane with a side of roasted vegetables or mashed potatoes for a complete meal.
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