Name: Steak Diane
Total time: 15 min
Yield: 4 servings
Cuisine: France
Ingredients: 2 tbs Canola Oil; 4 Beef Fillet; 1 1/2 cup Beef Stock; 2 tbs Butter; 2 cloves minced Garlic; 1 medium finely diced Challots; 4 oz Mushrooms; ¼ cup Brandy; ¼ cup Heavy Cream; 1 tbs Dijon Mustard; 1 tbs Worcestershire Sauce; Dash Tabasco Sauce; 1 tbs minced Parsley; 1 tbs minced Chives; to taste Salt; to taste Pepper

Steak Diane is a quick pan-seared beef fillet with a rich, savory sauce. It comes together in about 15 minutes, making it a surprisingly fast option for a weeknight. You'll sear the steaks, reduce some beef stock, then build a creamy sauce with shallots, garlic, mushrooms, and a splash of brandy. The sauce finishes with a swirl of cream and a touch of Dijon, Worcestershire, and Tabasco, poured right over the warm steaks.

RBy Recipes.zone·15 min·Main course

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Ingredients

For 4 servings

29⅝ mlCanola Oil
4 Beef Fillet
1 1/2 cupBeef Stock
29⅝ mlButter
2 cloves mincedGarlic
1 medium finely dicedChallots
113 gMushrooms
60 mlBrandy
60 gHeavy Cream
14¾ mlDijon Mustard
14¾ mlWorcestershire Sauce
Dash Tabasco Sauce
1 tbs mincedParsley
1 tbs mincedChives
to tasteSalt
to tastePepper

datenight expensive meat mainmeal cheasy

Method

5 steps · 15 min total

01
Sear the Beef Fillets
Start by heating 2 tablespoons of canola oil in a 12-inch skillet over medium-high heat. Season the beef fillets generously with salt and pepper, then add them to the hot pan. Cook, turning once, until they're browned on both sides and cooked to your preferred doneness — aim for about 4 to 5 minutes total for medium-rare. Once done, transfer the steaks to a plate and set them aside.

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Reduce the Beef Stock

Return the same skillet to high heat and pour in the 1 1/2 cups of beef stock. Let it simmer, stirring occasionally, until it reduces down to about 1/2 cup, which should take around 10 minutes. Transfer the reduced stock to a small bowl and set it aside for later.

Sauté Shallots and Mushrooms

Put the skillet back on the heat and melt 2 tablespoons of butter. Add the minced garlic and finely diced shallots, cooking and stirring for about 2 minutes until they soften and become fragrant. Next, add the 4 ounces of mushrooms. Continue to cook, stirring, until the mushrooms release their liquid, which then evaporates, and they start to brown, another 2 minutes or so.

Flambé Brandy and Build Sauce

Pour in the 1/4 cup of brandy. Carefully light it with a match to flambé, letting the flames die down on their own. Once the flame is gone, stir in the reserved reduced beef stock, 1/4 cup of heavy cream, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and a dash of Tabasco.

Finish Steaks and Serve

Return the seared steaks to the skillet, turning them in the sauce until they are warmed through and the sauce has thickened slightly, about 4 minutes. Transfer the steaks to individual serving plates. Stir the 1 tablespoon of minced parsley and 1 tablespoon of minced chives into the sauce remaining in the pan, then pour the sauce generously over the steaks to serve.

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Nutrition

Nutrition per serving

Per serving

Calories: 475kcal
Protein: 38.2g
Carbs: 5.7g
Fat: 29.2g
Fiber: 0.9g
Sugar: 2.6g
Sodium: 1,098mg

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Sear the Beef Fillets

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Reduce the Beef Stock

Sauté Shallots and Mushrooms

Flambé Brandy and Build Sauce

Finish Steaks and Serve

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