Elegant and Flavorful Classic Steak Diane

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Elegant and Flavorful Classic Steak Diane

Components:

Regarding the Steak:

  1. Four boneless beef tenderloin (or sirloin, approximately 6-8 ounces each) steaks
  2. To taste, add salt and black pepper.
  3. One tablespoon of olive oil
  4. Twice as much unsalted butter

Regarding the Sauce:

  1. Twice as much unsalted butter
  2. One tiny shallot, cut finely
  3. One cup of sliced mushrooms (button or cremini, for example)
  4. 1/4 cup dry white wine or brandy
  5. One spoonful of mustard dijon
  6. Two tsp of Worcestershire sauce
  7. A single cup of beef stock
  8. Half a cup of heavy cream
  9. One tablespoon of finely chopped fresh parsley (for garnish)

Guidelines:

Get the steaks ready:

  • On both sides, liberally season the steaks with salt and black pepper.
  • In a big skillet over medium-high heat, melt two tablespoons of butter with olive oil until frothy.
  • When the desired doneness is achieved, grill the steaks in the skillet for 3–4 minutes on each side for medium-rare. Depending on your preference and the thickness of the steaks, adjust the cooking time.
  • While you make the sauce, take the steaks out of the skillet and place them on a plate to rest.

Prepare the Sauce:

  • Add two tablespoons of butter to the same skillet you used for the steaks and place it over medium heat.
  • Add the finely chopped shallot and heat until aromatic and softened, one to two minutes.
  • Cook the sliced mushrooms for approximately five minutes, or until they become soft and caramelized.
  • Using the brandy or white wine, slowly deglaze the skillet, making sure to scrape away any browned bits from the pan’s bottom. Give the alcohol one to two minutes to cook off.
  • Add Worcestershire sauce and Dijon mustard and stir.
  • After adding the beef broth, boil the mixture. Simmer for five minutes to slightly decrease the sauce.
  • After turning down the heat to low, whisk in the heavy cream. Simmer the sauce for a further two to three minutes, or until it becomes creamy and has slightly thickened. If necessary, adjust the seasoning with more salt and black pepper.

Complete and Present:

  • Spoon some of the sauce over the steaks as you place them back in the skillet. Give the steaks a minute or two to fully reheat.
  • After transferring the steaks to plates, drizzle the mushroom sauce on top.
  • Add freshly cut parsley as a garnish.

Diane’s Perfect Steak Advice:

  • Picking the Right Steak: For the finest flavor, go for premium cuts. Either tenderloin or sirloin works well; however, for best results, make sure the cuts are at least 1 inch thick.
  • Cooking Steaks: For more even results, let the steaks come to room temperature before cooking. If necessary, use a meat thermometer to ensure the meat is done.
  • Deglazing: The alcohol in the hot skillet could catch fire, so proceed with caution. To ensure that the sauce contains all of the tasty parts from the steak, deglazing is essential.
  • Creaminess: You can add a little more cream or a dash of half-and-half to the sauce to make it particularly rich.

With its subtle flavor profile, Steak Diane is ideal for a special supper or an upscale event. It is sure to wow. For a sophisticated and full supper, pair it with mashed potatoes, a crisp green salad, or a side of roasted veggies. Have fun!

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