Best 4 Best Steak Diane Recipes

FAMOUS 21 CLUB'S STEAK DIANE

Steps:

• Trim all outside fat off the steak. The steak should now weigh about 12 ounces.
• Cut the steak in half horizontally, creating 2 6-ounce steaks.
• Pound the steaks lightly to flatten them to 1/4-inch thick. Season them on both sides with salt and freshly ground black pepper.
• Heat a 12-inch skillet until a drop of water dances on the surface.
• Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat.
• Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low.
• Add the second tablespoon of butter and the shallots. Sauté the shallots for 1 minute.
• Increase the heat to high. Add 3 tablespoons cognac and flambé, if desired.
• Add the wine, and with a wooden spoon, scrape up any browning in the pan (deg laze the pan). Stir in the mustard and A-1 sauce.
• Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tablespoons.
• Add the cream and stir well to incorporate. Boil a few seconds.
• Taste for seasoning and add freshly ground pepper to taste. Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary.
• Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce.
• Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates.
• Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce.

STEAK DIANE

Steps:

• Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
• Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
• Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

STEAK DIANE

Steps:

• Pairs well with: cabernet
• Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
• Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
• Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
• To serve, place a steak on each plate and pour the sauce over the steak.

GORDON RAMSAY'S STEAK DIANE

Steps:

• Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest. To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. ntroduce the steaks back into the pan and cook a little further depending on how well done you would like them. Chop the parsley and add half to the pan. T o serve, divide some sautéed potatoes between plates with a spoonful of peas. Arrange the steaks alongside, spoon the sauce on top and sprinkle with the remaining parsley.