Nouranyeh's Recipe

Steak Diane - A Classic by Chef Jean-Pierre

Category: Recipes

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.