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Category: Recipes
Yield/Servings:2
Prep Time: 15 Cook Time: 15 Total Time: 30
Ingredients
For the Sauce:
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Sweet Butter
½ cup Onion - chopped
2 tablespoons Shallots - minced
1½ cup Mushrooms - sliced thin
1 tablespoon Thyme or Tarragon - chopped
2 tablespoons Parsley Leaves - chopped
1 to 2 tablespoons Garlic - chopped
2 tablespoons Worcestershire Sauce
1 cup Madeira Wine
2 tablespoons Cognac
2 cups Rich Veal or Beef Stock
1 tablespoon Extra Virgin Olive Oil
2 to 3 tablespoons Sweet Butter
Optional: 1/4 cup of half & half or heavy cream
For the Steak:
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Sweet Butter
1½ pounds Tenderloin of Beef – sliced into medallions about ¾“thick
Instructions
For the Sauce:
In a frying pan, heat 1 tablespoon olive oil and sweet butter, when hot, add the onion and cook until light golden brown; add shallots and cook until golden brown and add the mushrooms, tarragon and cook until they have released most of their water. Add the garlic and when fragrant (about 15 to 20 seconds) add the Madeira, Worcestershire, cognac and stock and cook for 5 to 10 minutes.
While the sauce is cooking prepare the steak
Adjust the thickness of the sauce with sweet butter OFF THE HEAT and maybe add a bit more Cognac.
Now, I like to add 1/4 cup of cream to the sauce to give that classical rich taste. Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.
For the Steak:
Place each medallion between two sheets of plastic wrap or parchment paper and pound to ¼“thick. In a sauté pan, heat 1 tablespoon olive and 1 tablespoon butter. When the butter is foamy, add the steak and cook to your liking.
Place each medallion on serving plate and spoon sauce over each steak and serve immediately.
Recipe Source: https://www.youtube.com/watch?v=fNccWcPXUBo
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Steak Diane - A Classic by Chef Jean-Pierre
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Steak Diane is to die for! It is all in the sauce of course which contains onions, shallots, mushrooms and garlic. We are talking french cooking. You can use other steaks other than Fillet Mignon, as long as it is very tender and well marbleized. You need a 3/4 inch tender cut of meat like a flavorful sirloin, fillet, or New York strip streak that you can pound thin to 1/4 inch thickness.
"Steak Diane" does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes. The name 'Diane', the Roman goddess of the hunt, has been used for various game-related foods. By the 1940s, Steak Diane was a common item on the menus of restaurants popular with Café society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony.
Category: Recipes
Yield/Servings:
Prep Time: 15 Cook Time: 15 Total Time: 30
Ingredients
For the Sauce:
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Sweet Butter
½ cup Onion - chopped
2 tablespoons Shallots - minced
1½ cup Mushrooms - sliced thin
1 tablespoon Thyme or Tarragon - chopped
2 tablespoons Parsley Leaves - chopped
1 to 2 tablespoons Garlic - chopped
2 tablespoons Worcestershire Sauce
1 cup Madeira Wine
2 tablespoons Cognac
2 cups Rich Veal or Beef Stock
1 tablespoon Extra Virgin Olive Oil
2 to 3 tablespoons Sweet Butter
Optional: 1/4 cup of half & half or heavy cream
For the Steak:
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Sweet Butter
1½ pounds Tenderloin of Beef – sliced into medallions about ¾“thick
Instructions
For the Sauce:
In a frying pan, heat 1 tablespoon olive oil and sweet butter, when hot, add the onion and cook until light golden brown; add shallots and cook until golden brown and add the mushrooms, tarragon and cook until they have released most of their water. Add the garlic and when fragrant (about 15 to 20 seconds) add the Madeira, Worcestershire, cognac and stock and cook for 5 to 10 minutes.
While the sauce is cooking prepare the steak
Adjust the thickness of the sauce with sweet butter OFF THE HEAT and maybe add a bit more Cognac.
Now, I like to add 1/4 cup of cream to the sauce to give that classical rich taste. Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.
For the Steak:
Place each medallion between two sheets of plastic wrap or parchment paper and pound to ¼“thick. In a sauté pan, heat 1 tablespoon olive and 1 tablespoon butter. When the butter is foamy, add the steak and cook to your liking.
Place each medallion on serving plate and spoon sauce over each steak and serve immediately.
Recipe Source: https://www.youtube.com/watch?v=fNccWcPXUBo
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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