Classic Steak Diane

 

 

With the holidays fast looming over us, I thought it would be fun to share a recipe with you today that is not the usual turkey or ham. Maybe you are wanting something decidedly different for your holiday meal.

If you are an American, you will have just had turkey only a few weeks ago, so more than likely are not wanting to have it again so soon.

Perhaps, like me, you are just wanting a change.  Classic Steak Diane is a fabulous entree that would go perfectly on the holiday table. It works well as a celebratory dinner be it Christmas or New Year's Eve.

Not only is it delicious, but it is very simple to make and can be on the table in about half an hour tops!

 

 

Steak Diane is one of those vintage type of recipes that is very much coming back into vogue these days.  My recipe was taken from Chatelaine's Adventures in Cooking, which was published in 1968, but the recipe is really much older than that.

The original recipe is reported to have been invented in the city of London, England, in the 1930's, and from the forties to the sixties was considered to be haute Cuisine!  Very continental.

 

It is very similar to Steak Au Poivre actually, which also boasts a creamy rich sauce, with the main difference being in Steak Au Poivre the brandy is not ignited and in Steak Diane it is.  

If you are afraid of fire, simply boil the cognac to reduce it to a stick glaze, rather than ignite. (I, myself don't really like igniting anything in my home.)

You will get all the lovely flavors of a good brandy without any of the fear.

 

WHAT YOU NEED TO MAKE CLASSIC STEAK DIANE

Nothing is extraordinary. Just simple ingredients of the best quality.

• 4 (4 ounce/115g each) beef tenderloin steaks
• 3 TBS light olive oil
• 10 medium sized button mushrooms, wiped clean
• 2 TBS butter
• 1 small shallot, peeled and finely diced
• 3 cloves garlic, peeled and minced
• 1/4 cup (60ml) cognac (can use a good brandy)
• 1 1/2 cups (360ml) good beef stock
• 1/3 cup (80ml) heavy or whipping cream
• 1 TBS Worcestershire sauce
• 2 tsp good Dijon mustard
• 2 TBS finely minced fresh flat leaf parsley
• 1 1/2 tsp fresh lemon juice
• fine sea salt and freshly ground black pepper to taste
• thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)

Of course, the most important element of this dish is the steak. I have chosen to use beef tenderloin steaks. What my sister and I do is when they put the whole tenderloin on offer at the store, we will buy it and cut half into steaks and leave the other half for a roast.

Its win/win.

You can also use other steaks such as ribeye, sirloin, flank, skirt or hanger steaks.  The trick is not to overcook any of the steaks so as to ensure a nice tender finish.

You will need to pound the steaks lightly to flatten them out slightly. Don't bash them.

You can use any variety of mushroom in the sauce. I have chosen to use button mushrooms as they are the ones most widely available where I live. You can also use cremini, or chestnut mushrooms.  

The only mushroom I would not use are portabella mushrooms.  They have a tendency to color the sauces you put them in a ghastly color and you want the sauce for this dish to be a lovely color of creamy brown.

If you only have banana shallots, then only use half the shallots. Also use smaller cloves of garlic unless you really enjoy the flavor of garlic.

 

HOW TO MAKE CLASSIC STEAK DIANE

This is really very simple to make and if you have everything in place (mise-en-place) before you start, it goes together very quickly!

Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.

Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.

Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.

Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.

 

Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.

Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.

Return the steaks to the pan and heat through for one to two minutes.

Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.

 

This really is delicious.  Juicy and tender, perfectly cooked steak in a lush and creamy sauce that is to die for.  It doesn't really get much better than this.

I don't really recommend that you make this too far ahead of time. It is meant to be cooked and then eaten almost right after you cook it.  To do anything else would really ruin a beautiful piece of meat and a spectacular sauce!

Today I serve the steak with Garlic and Parmesan Crispy Potatoes (minus the cheese), and some sliced tomatoes.  A dish of Perfect Creamy Mash would also go well.   I also recommend my Triple Mash with Horseradish Crumbs.

A salad would also be very nice on the side and, if you are a drinking person, a bottle of really nice red wine.  Enjoy and Happy Holidays!
 

Yield: 4

Author: Marie Rayner

Classic Steak Diane

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

This quick and easy steak dish from the 1960's is very simple to make and most impressive. It is perfect for a special meal or occasion. You can have it on the table in less than half an hour as well.

Ingredients

• 4 (4 ounce/115g each) beef tenderloin steaks
• 3 TBS light olive oil
• 10 medium sized button mushrooms, wiped clean
• 2 TBS butter
• 1 small shallot, peeled and finely diced
• 3 cloves garlic, peeled and minced
• 1/4 cup (60ml) cognac (can use a good brandy)
• 1 1/2 cups (360ml) good beef stock
• 1/3 cup (80ml) heavy or whipping cream
• 1 TBS Worcestershire sauce
• 2 tsp good Dijon mustard
• 2 TBS finely minced fresh flat leaf parsley
• 1 1/2 tsp fresh lemon juice
• fine sea salt and freshly ground black pepper to taste
• thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)

Instructions

1. Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
2. Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
3. Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
4. Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
5. Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
6. Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
7. Return the steaks to the pan and heat through for one to two minutes.
8. Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.

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