Steak Diane
Recipe: #24281
July 05, 2016
"Posting this recipe for the NYC leg of the Culinary Quest. This recipe is from Saveur's website and here is what is stated about the steak: "A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish.""
Ingredients
Nutritional
- Serving Size: 1 (267.7 g)
- Calories 450
- Total Fat - 30.7 g
- Saturated Fat - 11.7 g
- Cholesterol - 152.8 mg
- Sodium - 845.1 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.2 g
- Sugars - 0.5 g
- Protein - 39.3 g
- Calcium - 63.8 mg
- Iron - 3.7 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
Step 2
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.
Tips
No special items needed.