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The heart of Steak Diane lies in its simple yet flavorful ingredients, each playing a pivotal role in crafting the dish’s overall taste and presentation. To achieve the authentic essence of Steak Diane, it is essential to understand the core components that make this dish a standout.

Steak Diane

Discover the elegance of Steak Diane, a classic dish that transforms a simple dinner into a memorable occasion. This timeless recipe features tender beef steaks cooked to perfection and complemented by a luxurious pan sauce made from high-quality ingredients like Dijon mustard, Worcestershire sauce, and brandy. Ideal for both seasoned cooks and beginners, our guide provides essential tips on ingredient selection, cooking techniques, and presentation for a stunning meal at home. Enjoy the flavors and impress your guests with this sophisticated dish that celebrates culinary tradition.
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Ingredients
  

2 boneless beef steaks (6-8 oz each, preferably filet mignon or sirloin)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

1 shallot, finely chopped

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ cup beef broth

½ cup heavy cream

2 tablespoons Worcestershire sauce

1 tablespoon brandy or cognac (optional, but recommended)

1 tablespoon fresh parsley, chopped (for garnish)

1 teaspoon lemon juice

Instructions
 

Prepare the Steaks: Begin by taking the steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Season both sides generously with salt and pepper.

    Sear the Steaks: In a large skillet over high heat, add the olive oil. Once the oil is shimmering, add the steaks. Sear for about 3-4 minutes on each side for medium-rare. Adjust cooking time based on your preferred doneness. Remove the steaks from the skillet and let them rest on a plate, covering loosely with foil.

      Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the unsalted butter. Once melted, add the chopped shallot and minced garlic. Sauté for 1-2 minutes until translucent and fragrant, being careful not to burn the garlic.

        Create the Sauce: Stir in the Dijon mustard, beef broth, Worcestershire sauce, and heavy cream. If using, carefully add the brandy or cognac, and ignite with a long match (for flambé) to burn off the alcohol, shaking the skillet gently until the flames subside. (CAUTION: Flambéing should be done safely and away from flammable objects.)

          Finish the Sauce: Let the mixture simmer gently for about 5-7 minutes, stirring occasionally until it thickens slightly. Add the lemon juice, and season with additional salt and pepper if needed.

            Combine and Serve: Return the steaks to the skillet for 1-2 minutes, turning them to coat in the sauce. Plate the steaks and generously spoon the sauce over them. Garnish with freshly chopped parsley.

              Enjoy: Serve immediately, preferably with a side of garlic mashed potatoes or sautéed green beans.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 2 servings