Steak Diane. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet, melt the butter in the olive oil. Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect.

Steak Diane Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. Here you will find out how to cook steak Diane, great weekend recipe. You can have Steak Diane using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Steak Diane

  1. You need of Sirloin steak or any cut you prefer.
  2. It’s 3 cloves of garlic.
  3. It’s 2 of tbps salted butter.
  4. Prepare of Olive oil.
  5. It’s of Salt.
  6. It’s of Pepper.
  7. You need 1 of white onion.
  8. It’s 1/4 cup of button mushrooms.
  9. It’s 1 of tbps mustard.
  10. It’s 1/4 cup of heavy cream.
  11. It’s 1 shot of brandy or cogniac.
  12. Prepare 3-4 of tbps of Worcester Sauce.
  13. Prepare of Parsley.
  14. Prepare 1 handful of peas (optional).

For main course pour some olive oil into a hot pan, remove all fat from the steaks. Slice steaks thin and season them. Fry very quickly on both sides, then, set steaks aside. Steak Diane is a classic restaurant show-stopping dish of tender filet mignon steaks in a rich mushroom-herb cream sauce.

Steak Diane step by step

  1. Hot pan, olive oil. Season and sear the steaks with 2 cloves of garlic (cook to the degree that you prefer). Add the butter to the pan then baste. Once cooked, take it off the heat and rest the meat..
  2. On the same pan, saute the chopped onion and 1 clove of garlic until soft. Season with salt, pepper, mustard and Worcester sauce then add the mushrooms..
  3. Pour the brandy on one side of the pan then slightly tilt over the flame to flambe or just let the alcohol cook-out without flaming. (Be careful when flaming. Make sure that you can control the fire on the pan. Always have a wet towel ready or flour to put out the flames if it gets out of control)..
  4. Swirl the remaining juices around, add the cream then reduce. Add chopped parsley..
  5. You can put the steaks back in the cream to finish cooking or you can just spoon the sauce on top of the steaks during plating..
  6. You can serve it with baked potato wedges (as seen on my picture) or with mashed potatoes. Bon appetit..

With this recipe from chef John J. ​Vyhnanek, you easily can prepare this meal for a romantic dinner at home with your loved one. Season the steaks on both sides with salt and pepper. Season the steaks on both sides with salt and pepper. Quickly sauté the steaks for up to a minute on. Sprinkle steaks with pepper and salt.

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