This Steak Diane formula is meat tenderloin emblems that are singed and covered in an exquisite mushroom sauce. An exemplary formula that is sufficiently speedy to make on a bustling weeknight, yet exquisite enough for organization.
At the point when I’m searching for a formula that I realize will dazzle my loved ones, I go to cooked lobster tail, prime rib and this simple and tasty Steak Diane.
Each time I go to an extravagant eatery, I request Steak Diane in the event that I see it on the menu. This mix of ultra delicate steak in a rich and complex sauce just cannot be bested!
For what reason DO THEY CALL IT STEAK DIANE?
This dish is believed to be named after Diana, who was a Roman goddess of hunting and creatures. In the nineteenth century a Diane sauce was made that was named for the goddess, which comprised of cream, truffle mushrooms and dark pepper. It is accepted that this dish really began in America, with the steak combined close by a sauce like the Diane sauce of times past.
- 1 1/2 pounds beef tenderloin or filet mignon cut crosswise into 3/4 inch thick medallions
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 2 tablespoons shallots minced
- 2 teaspoons garlic minced
- 1/4 cup cognac
- 1/2 cup beef broth
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup heavy cream
- 1 tablespoon chives thinly sliced
- Pat the steak dry and season both sides with salt and pepper to taste.
- Place the oil in a large pan over high heat. Arrange the steaks in a single layer in the pan; if they don’t all fit you might need to work in batches.
- Cook the steak for 3-4 minutes per side or until desired level of doneness is reached. You can use a thermometer if needed to gauge the proper temperature of the meat.
- Remove the steak from the pan. Place on a plate and cover to keep warm.
- Reduce the heat to medium and melt the butter in the pan. Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add the shallots and garlic and cook for one more minute. Season the vegetables with salt and pepper to taste.
- Pour the cognac into the pan and bring to a boil. Cook for 1-2 minutes or until liquid has reduced in half.
- Add the beef broth, Dijon mustard, worcestershire sauce and heavy cream to the pan. Whisk until well combined.
- Bring the sauce to a simmer. Cook for 3-4 minutes or until sauce has just thickened.
- Return the steaks to the pan. Spoon the sauce over the meat. Sprinkle with chives, then serve.
- If you don’t want to use cognac, you can substitute more beef broth in its place.
- I prefer to cook my steaks to medium, which is 145 degrees F on a meat thermometer.
Calories: 558kcal | Carbohydrates: 4g | Protein: 34g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 154mg | Sodium: 312mg | Potassium: 765mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 5mg