Steak Diane is a classic steak dish that has been a favorite of many people for decades. The dish features a tender cut of steak that is cooked to perfection and then smothered in a rich, creamy sauce that is both flavorful and satisfying.
If you're looking to impress your guests or just treat yourself to a delicious steak dinner, then this is the recipe for you. It most likely originated in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental Cuisine” and is now considered a classic.
4 (8-ounce) steaks (rib eye or filet mignon)
2 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
1/2 cup beef broth
1/4 cup Worcestershire sauce
1/4 pound button mushrooms, sliced 1/4 inch thick
1/4 cup brandy
1/4 cup heavy cream
Salt and pepper
Fresh parsley, chopped
Preheat your oven to 400°F.
Season your steaks generously with salt and pepper on both sides.
Heat up the butter and olive oil in a large skillet over medium-high heat. Once the butter has melted, add the steaks to the skillet and cook for about 3-4 minutes per side, or until browned and cooked to your desired doneness. Transfer the steaks to a baking dish and place in the oven to keep warm.
In the same skillet that you cooked the steaks, add the minced garlic and sauté for about 30 seconds.
Add the beef broth, Worcestershire sauce, mushrooms, and brandy to the skillet. Bring to a simmer and let cook for a few minutes until the sauce has reduced and thickened slightly.
Add the heavy cream to the skillet and stir to combine. Cook for another minute or so until the sauce has thickened further.
Remove the steaks from the oven and pour any accumulated juices from the baking dish into the skillet with the sauce. Stir to combine.
Serve the steaks with the sauce poured over the top and sprinkled with fresh parsley.
Added Sides (Pictured): Quartered tomato lightly salted and sliced and fried potato discs.
Tips for Success:
Be sure to use a good quality cut of steak, such as rib eye or filet mignon, for best results.
Make sure your skillet is ripping hot before adding the steaks. This will help to create a nice sear on the outside of the meat.
Don't overcook the steaks! Use a meat thermometer to ensure that the internal temperature of the meat reaches your desired level of doneness. Remember when you remove the steak and allow it to rest, residual temperature will bring up the desired level. Keep that in mind when cooking for a nice medium rare. Pull a few degrees early and let rest for 5 to 10 minutes, allowing the juice to absorb back into the meat.
Use high-quality brandy for the sauce. The flavor of the brandy will come through in the final dish, so it's worth investing in a good bottle.
Be careful when adding the brandy to the skillet, as it can ignite. Keep a lid nearby just in case.
Don't skip the heavy cream! It's what gives the sauce its rich, velvety texture.