Creamy Mushroom Steak Diane Food

CREAMY MUSHROOM STEAK DIANE

Steps:

• For the Steaks.
• Heat a small amount of oil in a pan until the pan is quite hot. Season steaks on both sides with salt and pepper. Place in pan sear 2-3 minutes each side. For medium rare cook for a further 2-3 mins on each side.
• Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.
• For the Sauce.
• Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften.
• Add the mustard, lemon juice, beef stock and brandy, stir to combine, cook for 2-3 minutes add both the creams and thyme. You want to cook until sauce reduces slightly and thickens. if the sauce becomes to thick just add a little more of the half fat cream.
• Finally add chopped parsley and chives.
• Now you can either be cooking the steaks at the same time as making the sauce or it is fine to leave on a low heat while you cook the steaks just stir occasionally.

STEAK DIANE

Steps:

• Pairs well with: cabernet
• Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
• Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
• Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. 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. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
• To serve, place a steak on each plate and pour the sauce over the steak.

STEAK DIANE

Steps:

• Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
• Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
• Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

MUSHROOM STEAK DIANE STEW RECIPE

Steps:

• Place onions in slow cooker. Top with mushrooms and meat. In a med bowl combine soup, tomato paste, Worcestershire sauce, mustard and pepper and pour over meat. Cook on low heat for 8 to 10 hours, high heat for 4 to 5 hours. If desired, serve over hot pasta.

GORDON RAMSAY'S STEAK DIANE RECIPE - (3.9/5)

Steps:

• Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside. To make the sauce for the steaks, heat some more olive oil in the pan. Slice the shallots and add to the pan; allow to soften briefly before adding sliced mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Introduce the steaks back into the pan and cook a little further depending on how well done you would like them. Remove steaks and spoon sauce over them. Sprinkle with parsley. Enjoy!

STEAK DIANE

Steps:

• Trim excess fat from meat, and cut into 8 portions.
• Pound meat to 1/3" thick.
• Combine sherry, broth or water, Worcestershire, chives, and mustard.
• Pour over meat in a shallow dish or zip-top bag.
• Cover, and marinate in refrigerator for at least 2-4 hours, turning occasionally.
• Drain meat, reserving marinade, and pat meat dry.
• Sprinkle meat with optional tenderizer per label directions (lightly if using sirloin).
• Brown meat in olive oil over high heat, 2-4 pieces at a time.
• Remove to serving platter, cover, and keep warm while cooking remaining meat.
• Add marinade and mushrooms to skillet, deglaze, and bring to a boil.
• Pour over meat.
• Warm brandy in a small saucepan, ignite, and pour over meat.
• Serve immediately.
• Excellent served with a small Caesar salad, garlic bread, and baked potato.