Steak Diane Recipe
One of my favorite classic dinner recipes is Steak Diane. This restaurant-style dish, with its rich, creamy sauce and tender steak medallions, would be perfect for your next date night or dinner party.
Servings: 2
Calories: 763kcal
Ingredients
- 12 ounce filet mignon cut into medallions *Flat Iron or Flank Steak can be substituted as well as pork or chicken
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoon butter unsalted
- 1 tablespoon shallots minced
- ½ teaspoon garlic minced
- 1 cup mushrooms sliced
- ¼ cup Jack Daniels cognac, or your favorite bourbon
- 2 teaspoons Dijon mustard
- ¼ cup heavy cream
- ¼ cup beef stock
- 2 teaspoons Worcestershire sauce
- 1 tablespoon scallions sliced for garnish
- 1 teaspoon Italian parsley finely chopped for garnish
Instructions
- Slice the beef tenderloin steaks in half or thirds to make medallions.
- Pat dry the beef tenderloin medallions with a paper towel, then season with sea salt and black pepper
- Dredge the filet pieces in all-purpose flour.
- Melt the butter in a large saute pan over medium-high heat.
- Add the beef and saute for about one minute on the first side, then turn over the beef and saute on the other side for about one minute.
- Remove the beef from the pan, place it on a plate, and cover it loosely with aluminum foil to keep it warm.
- Add the mushrooms, shallots, and garlic to the pan.
- Saute, stirring often, until the mushrooms are soft (about 2 minutes).
- Remove the pan from the heat and add the Jack Daniels.
- Light the alcohol with a grill lighter or simply saute for a minute to allow the alcohol to burn off.
- Add the Dijon mustard and heavy cream, mix thoroughly, and cook the creamy sauce, stirring, for about 1 minute.
- Add the beef stock to the sauce and simmer for 1 minute. Add the Worcestershire and stir to combine.
- Place the pieces of butter in the flour and push the flour into the butter. This is called a beurre manie (butter and flour).
- Add the beurre manie to the pan to thicken the sauce.
- Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
- The steaks will be medium to medium rare. For more well-done, cook the medallions a little longer. For a precise internal temperature, use an instant-read thermometer or meat thermometer to check the internal tempe
- Divide the medallions between two plates and top with sliced green onions and chopped fresh parsley.
Video
Notes
What type of alcohol is best for this recipe?
Traditionally, this classic recipe is made with cognac, but I like to use Jack Daniels, as I prefer the flavor it gives the sauce. You can also use your favorite bourbon to make the dish.
If you prefer a non-alcoholic version, you can omit the alcohol. The flavor will change slightly, but nothing will make the dish less appealing.
Can I use a different cut of beef to make the recipe?
Yes, you can. Flank steak, skirt steak, or flat iron steak are all good choices for this dish. The idea is to get a thin piece of steak that will cook quickly in the saute pan. In some cases, that may mean flattening it with a meat hammer.
This dish can also be made with slices of pork tenderloin or chicken breast.
This dish can also be made with slices of pork tenderloin or chicken breast.
Nutrition
Calories: 763kcal | Carbohydrates: 4g | Protein: 34g | Fat: 59g | Saturated Fat: 29g | Cholesterol: 189mg | Sodium: 954mg | Potassium: 795mg | Sugar: 1g | Vitamin A: 815IU | Vitamin C: 2.4mg | Calcium: 38mg | Iron: 4.6mg