STEAK DIANE FOR TWO
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
- Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
- Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 30 grams, Carbohydrate 4 grams, Fat 70 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 34 grams, Sodium 609 milligrams, Sugar 2 grams, TransFat 0 grams
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.
CHEF JOHN'S STEAK DIANE
Steak Diane was a staple on menus in fine dining establishments back in the day. 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. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
- Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
- Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
- Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
- Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.
Nutrition Facts : Calories 1050 calories, Carbohydrate 43.9 g, Cholesterol 247 mg, Fat 54.8 g, Fiber 2.5 g, Protein 71.4 g, SaturatedFat 23.7 g, Sodium 2593.1 mg, Sugar 4.9 g
STEAK DIANE FOR 2
This is the classic Steak Diane my husband makes when he wants to prepare something special for us; This is a perfect meal; Serve with french fries and sauteed mushrooms.
Provided by Sageca
Categories Meat
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil.
- Fry steaks for 1-2 minutes on each side.
- Bring heat to High; Add brandy and ignite .
- If you have no brandy rye would do.
- Shake pan until flame is extinguished.
- Remove steak from pan to a heated plate.
- Add shallots and parsley, Worcestershire and cook slowly for 1 1/2 minutes.
- Add consomme to pan 1 teaspoon at a time; bring to a boil.
- Add salt and pepper.
- Use only 1/2 can of consomme.
- Return steak to pan.
- Taste to adjust salt and pepper.
- Meanwhile heat your serving plates in the microwave.
- Spoon sauce over steaks and serve immediately on heated plates.
Nutrition Facts : Calories 139.3, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 440.7, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 3.5
STEAK DIANE FOR TWO
Make and share this Steak Diane for Two recipe from Food.com.
Provided by PaulaG
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the salt and pepper together and rub into both sides of the steaks.
- Melt 1 tablespoon of butter in a heavy skillet; add mustard and shallots and saute over medium heat for 1 minute.
- Add the steaks and cook approximately 3 minutes per side for medium-rare.
- Remove meat to serving plater and keep warm.
- To the pan drippings add 1 tablespoon butter, lemon juice, Worcestershire sauce and chives; cook for 2 minutes,.
- Add the brandy and pour sauce over steaks.
- Sprinkle the chopped parsley over the top and serve immediately.
Nutrition Facts : Calories 585.8, Fat 48.8, SaturatedFat 22.6, Cholesterol 149.8, Sodium 373.7, Carbohydrate 2.5, Fiber 0.2, Sugar 0.7, Protein 31.3
STEAK DIANE
When planning the Delmonico reopening, we wanted to bring back the tableside service that was so popular in dining rooms long ago. Steak Diane is one of those dishes we were proud to include in this tableside repertoire. Supposedly named for the Roman goddess of the hunt, Diana (or Diane) style was originally a way of serving venison. Through the years, though, the preparation has come to mean sauteing thinly sliced or pounded filet mignon in butter and then flambeing and basting it in a rich Cognac sauce. Steak Diane takes me back to my Commander's Palace days, when this was a favorite lunch dish of proprietor Dick Brennan. Once we put it on the menu at Delmonico, it quickly became a favorite of a new generation of New Orleanians, including one of our regular diners, Glenn Vesch. These filets are cooked to medium-rare. If you want your meat more done, slightly increase the initial cooking times.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 28
Steps:
- Season the beef medallions on both sides with the salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
- Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
- Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.
- Preheat the oven to 375 degrees F.
- Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
- Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
- Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
- Meanwhile, place the roasting pan over two burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
- Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
- Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
STEAK DIANE
Treat someone to a classic steak diane for supper and impress with your flambé skills. For the ultimate luxury, we've gone for fillet steak
Provided by Barney Desmazery
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Generously season the steaks all over with salt, then press them down slightly with the palm of your hand so they're roughly the same thickness. Heat the butter in a heavy-based frying pan over a medium-high heat until foaming, then add the thyme so it crackles and sizzles. Add the steaks and use tongs to turn them every 1 min over the course of 6 mins (for very rare), 8 mins (rare) or 10 mins (medium). This helps build an even crust on both sides. Remove the steaks to a warm plate and leave to rest while you make the sauce.
- Scatter the pepper over the butter and thyme already in the pan. Toast for 1 min, then stir in the shallots and cook for another minute until they start to soften. Turn the heat up to high and tilt the pan so the side is against the flame (if using a gas hob). Carefully splash in the brandy. Flambé the shallots until the flames have died down.
- Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2 mins until reduced by half. Stir in the crème fraîche and simmer until rich and creamy. Taste and add more salt if needed. Scoop out the thyme sprig, then return the steaks and any juices to the pan, spooning the sauce over the steaks. Sprinkle over the tarragon, if using. Bring the steaks to the table in the pan and serve drizzled with more sauce.
Nutrition Facts : Calories 402 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
STEAK DIANE
This is a wonderful recipe that not only brings out the full Steak Diane flavors, it also has pleanty of sauce to smother the steak in. Steak Diane should be cooked no more than medium rare to bring out the best of the steak and sauce. For the mushroom lovers out there, a nice option to this recipe is to add 1/2 can (small) mushrooms.
Provided by PACE6634
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper both sides of the steaks.
- Melt 1 tablespoon of butter in a large heavy skillet. Once up to temperature add mustard and shallots and sauté over medium heat for 1 minute.
- Melt 2 tablespoons butter in the skillet and cook the steaks over high heat for 1 minute to seal the steaks, turning only once. Cook a further 1-4 minutes on each side depending how you like your steak cooked (2 minutes for Medium Rare) Remove meat to serving platter and keep warm.
- To the pan drippings add 1 tablespoon butter, lemon juice, Worcestershire sauce and chives; cook for 1 minute. At this time if you so wish canned mushrooms can be added. A option for a splash of brandy at this time is used in many recipes, however I find that it really does not add to the flavor.
- Add steaks back to the pan for 1 minute to add heat to the steaks.
- Serve steaks with the sauce on top and sprinkle the chopped parsley over the top.
- Serve immediately.
Nutrition Facts : Calories 115, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 339.6, Carbohydrate 3.3, Fiber 0.2, Sugar 1.1, Protein 0.5
STEAK DIANE
This was my ex-husbands favorite! Anytime his birthday or something special came up, he wanted this. It is soooo quick and easy to make, but guests think I've slaved. It is important to serve this immediately. I don't think it took me 15 minutes for prep time, because I used the crushed garlic in the jar.
Provided by keen5
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir mushrooms, onions, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup of butter until mushrooms are tender.
- Stir in parsley; keep sauce warm.
- Melt 2 tblsp.butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3 to 4 minutes on each side
- Serve immediately with mushroom-butter sauce.
Nutrition Facts : Calories 489.5, Fat 40.3, SaturatedFat 19.9, Cholesterol 143.2, Sodium 277.8, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 29.2
STEAK DIANE
Make and share this Steak Diane recipe from Food.com.
Provided by weekend cooker
Categories Very Low Carbs
Time 30m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle steaks on both sides with pepper, and salt.
- In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute, and add steaks.
- Cook for 2-4 minutes on each side or until the meat reaches desired doneness (medium rare meat thermometer reading of 145 degrees), (medium 160 degrees), and well done (170 degrees.).
- Remove steaks to a serving platter and keep warm.
- In the same skillet, add the lemon juice, worcestershire sauce, soy sauce, and the remaining butter.
- Cook and stir for 2 minutes or until thickened.
- Add parsley and chives.
- Serve with steaks.
Nutrition Facts : Calories 732.7, Fat 61.8, SaturatedFat 27.8, Cholesterol 185, Sodium 574.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 40.6
STEAK DIANE
Make and share this Steak Diane recipe from Food.com.
Provided by MizzNezz
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle steaks with salt and pepper.
- Heat 2 T butter in skillet,stir in onions and mustard.
- Add steaks.
- Cook for 3 minutes on each side.
- Remove to serving platter and keep warm.
- To skillet, add lemon juice, worcestershire sauce, and remaining 2 T butter.
- Cook for 2 minutes.
- Add parsley and chives.
- Pour over steaks.
Nutrition Facts : Calories 105.6, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 282.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 0.2
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STEAK DIANE RECIPE BY EMERIL LAGASSE - FOOD & WINE
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5/5 Total Time 22 mins
- In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
- Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.
- Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
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