Steak Diane: How to Prepare at Home for Six People
Steak Diane is a classic dish featuring tender steak with a rich, flavorful sauce. Here’s a step-by-step guide to prepare Steak Diane for six people at home.
Ingredients:
- 6 beef tenderloin steaks (about 6-8 ounces each, 1-inch thick)
- Salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 1/2 cup brandy or cognac
- 1 cup beef stock
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh parsley
Equipment:
- Heavy-bottomed frying pan or skillet
- Tongs
- Measuring cups and spoons
- Wooden spoon or spatula
Preparation:
Season the Steaks:
- Pat the steaks dry with paper towels.
- Generously season both sides of each steak with salt and freshly ground black pepper.
Heat the Pan:
- Heat 3 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and begins to foam.
Cook the Steaks:
- Add the steaks to the skillet in batches to avoid overcrowding. Sear each side for about 3-4 minutes, or until a brown crust forms.
- Transfer the seared steaks to a plate and cover with foil to keep warm.
Prepare the Sauce:
- Reduce the heat to medium and add the shallots and garlic to the skillet. Sauté for about 1-2 minutes, until softened.
- Carefully add the brandy or cognac to deglaze the pan, scraping up any browned bits with a wooden spoon. If you want a dramatic flair, you can flambé the alcohol by igniting it with a long lighter (be cautious!).
- Once the alcohol has mostly evaporated, add the beef stock, Dijon mustard, Worcestershire sauce, and lemon juice. Stir to combine.
Finish the Sauce:
- Stir in the heavy cream and bring the sauce to a simmer. Let it cook for about 2-3 minutes, until it thickens slightly.
- Add the remaining 3 tablespoons of butter and stir until melted and the sauce is smooth.
Return the Steaks to the Pan:
- Return the steaks to the skillet, along with any accumulated juices. Spoon the sauce over the steaks and let them cook for an additional 2-3 minutes, or until they reach your desired level of doneness (medium-rare is 130°F / 54°C).
Serve:
- Transfer the steaks to serving plates, spooning the sauce over each steak.
- Garnish with chopped fresh parsley.
Tips:
- Doneness: Use a meat thermometer to check the doneness of your steaks to ensure they are cooked to your preference.
- Flambé: If you choose to flambé the brandy or cognac, ensure there are no flammable items nearby and exercise caution.
Enjoy your delicious Steak Diane with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh green salad
