Steak Diane

 

 

 

 

 

 

 

 

 

 

 

 

On that rare occasion when I make time to make a special dinner, I truly enjoy cooking dishes like this Steak Diane. It’s elegant, full flavored, and table-ready in less than a half hour. A sublimely-seared rib-eye or tenderloin, still retaining its juices is covered with blanket of rich creamy sauce and a sight to behold; a traditional favorite that never disappoints.

 Steak Diane

2 four ounce (4) Tenderloin steaks (or use Rib-eye)

Salt and freshly ground black pepper

2 Tablespoons Extra Virgin Olive Oil

1½ cups beef stock

2 tablespoons butter

2 teaspoons finely chopped garlic cloves

1 medium shallot, finely chopped (about ¼ cup)

2 cups sliced Baby Bella or Button Mushrooms

¹⁄₄ cup heavy cream

1 Tablespoon Dijon mustard

1 Tablespoon Worcestershire sauce

 

Season the steaks generously with salt and pepper. In a large skillet over medium-high heat, heat the oil until it shimmers, then add the steaks and cook, turning once, until evenly browned, 4–5 minutes for medium rare. Transfer to a plate to rest.

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, return the skillet to medium-high heat and add the beef stock. Cook, stirring to de-glaze the pan, until the liquid is reduced by two-thirds, about 10 minutes. Pour the demi-glaze into a heatproof bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Return the skillet to medium-high heat and add the butter. When the butter is melted and the foam begins to subside, add the garlic and shallot, and cook, stirring frequently, until soft, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they soften, release their liquid, and begin to brown, about 2 minutes more.

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the reserved demi-glaze along with the cream, Dijon, and Worcestershire sauce. Return the reserved steaks to the skillet, lower the heat to simmer, and cook, turning to coat, until the sauce is thickened and the meat is warmed through, about 4 minutes. 

Transfer the steaks to warmed serving plates and drizzle sauce over them.

 

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