Steak Diane
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Kosher Salt4 tbsps
Butter2 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (minced)1 cup
Brandy1 cup
Red Wine (dry)1 tbsp
Dijon Mustard1 tbsp
Worcestershire SauceDirections:
1
Pairs well with: cabernet Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour
2
Sprinkle the steaks on both sides with the salt and pepper
3
In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil
4
When the butter has melted and the oil shimmers, add the steaks
5
Brown the steaks on both sides, 3 minutes per side
6
Transfer the steaks to a plate and set aside, lightly covered with foil
7
Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed
8
Add the garlic
9
When the garlic is lightly colored, add the brandy (be careful, it can ignite)
10
Add the wine, mustard, Worcestershire and the reduced beef stock
11
Simmer for 2 to 3 minutes more
12
Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness
13
For medium-rare, cook to 135 degrees F on an instant-read thermometer
14
Add the remaining 2 tablespoons butter to the sauce to melt
15
To serve, place a steak on each plate and pour the sauce over the steak