Steak Diane Recipe

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Steak Diane

Lynn Clay

By
@LavenderLynn

This recipe is one of the recipes attributed to NYC.


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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Broil

Ingredients

1 qt
low-sodium beef stock
4
6 to 8-ounce filet mignons
1 tsp
kosher salt
1 tsp
freshly cracked black pepper
4 Tbsp
butter
2 Tbsp
extra-virgin olive oil
3 c
thinly sliced cremini mushrooms
2
shallots, sliced
4 clove
garlic, minced
1/2 c
brandy
1/2 c
dry red wine
1 Tbsp
dijon mustard
1 Tbsp
worcestershire sauce

Directions Step-By-Step

1
Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
2
Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
3
Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite).
4
Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness.
5
For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
6
To serve, place a steak on each plate and pour the sauce over the steak.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American