Steak Diane is a timeless bistro classic that brings restaurant-quality elegance to your dinner table. This dish features tender beef tenderloin steaks pounded thin and seared to perfection, then bathed in a luxurious sauce made with brandy, Dijon mustard, Worcestershire, and earthy mushrooms. The combination of the flambéed brandy and creamy butter creates a deep, savory flavor profile with a silky texture that coats every bite. ItâÂÂs an impressive yet manageable meal perfect for date nights or special family dinners. The recipe comes together quickly, making it an ideal choice when you want something sophisticated without spending hours in the kitchen. Serve hot with crusty bread to soak up every drop of the delicious sauce.
Chef Nichol’S Steak Diane
Description
Steak Diane is a timeless bistro classic that brings restaurant-quality elegance to your dinner table. This dish features tender beef tenderloin steaks pounded thin and seared to perfection, then bathed in a luxurious sauce made with brandy, Dijon mustard, Worcestershire, and earthy mushrooms. The combination of the flamb&# 195;©ed brandy and creamy butter creates a deep, savory flavor profile with a silky texture that coats every bite. ItâÂÂs an impressive yet manageable meal perfect for date nights or special family dinners. The recipe comes together quickly, making it an ideal choice when you want something sophisticated without spending hours in the kitchen. Serve hot with crusty bread to soak up every drop of the delicious sauce.Ingredients
Directions
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Place beef tenderloin steaks between two pieces of waxed paper or plastic wrap and pound until they are 1/4 inch thick.
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In a small bowl, mix together flour, salt, and black pepper. Dredge the pounded steaks in the flour mixture, coating both sides evenly.
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In a large skillet, melt 1 tablespoon of butter over medium-high heat.
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Add the floured steaks to the skillet and brown for about 1 minute on each side. Do not overcook; they should be just browned on the outside.
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Remove steaks from the skillet and place them on a platter.
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Spread both sides of the steaks with Dijon mustard and sprinkle with 1 teaspoon of Worcestershire sauce. Set aside.
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In the same skillet, melt the remaining 3 tablespoons of butter over medium heat.
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Add the thinly sliced mushrooms and minced shallots to the skillet. Sauté for about 2 minutes until softened.
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Carefully add the brandy to the skillet. If desired, use a long match to flambé the alcohol, then let it burn off.
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Stir in the beef bouillon and the remaining 1 tablespoon of Worcestershire sauce.
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Cook and stir the sauce until it is hot and slightly thickened.
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Return the steaks to the skillet, turning to coat them in the sauce. Reheat for 2 minutes until warmed through.
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Serve immediately, sprinkling with fresh parsley if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 433.3kcal
- % Daily Value *
- Total Fat 20.6g32%
- Saturated Fat 10.5g53%
- Cholesterol 129.7mg44%
- Sodium 3204.5mg134%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 1.8g8%
- Sugars 3.2g
- Protein 39.2g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
