steak diane

Name: Steak Diane
Prep time: 1 h
Cook time: 15 h
Yield: 4
Cuisine: American
Ingredients: 1 quart(s) low-sodium beef stock; 4 - filet mignons (6 to 8 ounces each); 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 4 tablespoon(s) butter; 2 tablespoon(s) extra-virgin olive oil; 3 cup(s) thinly sliced cremini mushrooms; 2 medium shallots, sliced; 4 clove(s) garlic, minced; 1/2 cup(s) brandy; 1/2 cup(s) dry red wine; 1 tablespoon(s) dijon mustard; 1 tablespoon(s) worcestershire sauce

(1 RATING)

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Vickie Parks

Renton, WA

Updated on Jan 21, 2016

Steak Diane was created in New York City around the turn of the 20th century in the midst of the popularity of flambéed dishes that were expertly prepared table-side to add flair (no pun intended) to the customer's dining experience. It's thought to be named for the Roman goddess of the hunt, Diane. It was originally prepared with venison, but the recipe adapts well to many premium cuts of beef and is now primarily prepared with filet mignon cooked in butter and basted or flambéed in a quality brandy.

Rate

prep time 1 Hr

cook time 15 Hr

method Saute

yield 4 serving(s)

Ingredients

1 quart low-sodium beef stock
4 - filet mignons (6 to 8 ounces each)
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cremini mushrooms
2 medium shallots, sliced
4 cloves garlic, minced
1/2 cup brandy
1/2 cup dry red wine
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce

How To Make steak diane

Step 1

Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.

Step 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.
Step 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). 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. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
Step 4

To serve, place a steak on each plate and pour the sauce over the steak.
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