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.
FILLET STEAK WITH DIANE SAUCE
This is my own recipe and is delicious for company. it is different to other diane sauces as it has the addition of mushrooms which makes it more enjoyable. serve with a baked potato and green vegetables. Bon appetit.
Provided by ncardie
Categories Steak
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- add butter to a large frying pan and pan fry steaks until cooked to your requirements, set aside in the oven on a low heat to keep warm. ensure well covered to stop them drying out. reserve pan juices.
- whilst the steak is cooking saute onions and mushrooms in another pan.
- place chopped garlic into pan juices and gently saute in the butter. add the beef stock cube, worcestershire sauce and black pepper. add the brandy and simmer until the alcohol has burnt off. combine the mushrooms and onions into the sauce and add the single cream to the sauce. simmer to warm through but ensure you watch for curdling. finish with black pepper and pour onto the steaks.
- serve with jacket potatoes and green vegetables.
Nutrition Facts : Calories 1244, Fat 105.2, SaturatedFat 50.8, Cholesterol 301.3, Sodium 721.7, Carbohydrate 13.8, Fiber 1.5, Sugar 4, Protein 55.9
STEAK DIANE
Recipe found All Brittish Food.com and am posting for ZWT6. I love steak with sauces and this sounds like a good Steak Diane.
Provided by diner524
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the steaks in the butter and oil for 1-2 minutes on each side.
- Remove them (keeping them hot) and add the Worcestershire sauce and lemon juice to the juices in the pan. Stir well and warm through;
- Add the onion and parsley and cook gently for 1 minute.
- Serve the sauce spooned over the steaks.
Nutrition Facts : Calories 119.7, Fat 12.6, SaturatedFat 4.5, Cholesterol 15.3, Sodium 134.5, Carbohydrate 2.2, Fiber 0.1, Sugar 1.1, Protein 0.1
FILLET STEAK WITH PEPPER CHEESE SAUCE
Make and share this Fillet Steak With Pepper Cheese Sauce recipe from Food.com.
Provided by Latchy
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place steaks on cold slightly oiled tray.
- Cook under high grill for 2 minutes each side to seal.
- For rare meat cook another minute each side.
- Lower heat after sealing if you like med or well done steak and cook to your liking.
- Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion.
- Stir over medium heat for 3 minutes or until tender.
- Add stock and cheese a minute until cheese has melted and sauce has thickened.
- Serve with steaks.
Nutrition Facts : Calories 175, Fat 8.6, SaturatedFat 1.4, Cholesterol 1.8, Sodium 104, Carbohydrate 25.5, Fiber 8.7, Sugar 2, Protein 5.3
STEAK DIANE
Treat someone to a classic steak diane for supper and impress with your flambé skills. For the ultimate luxury, we've gone for fillet steak
Provided by Barney Desmazery
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Generously season the steaks all over with salt, then press them down slightly with the palm of your hand so they're roughly the same thickness. Heat the butter in a heavy-based frying pan over a medium-high heat until foaming, then add the thyme so it crackles and sizzles. Add the steaks and use tongs to turn them every 1 min over the course of 6 mins (for very rare), 8 mins (rare) or 10 mins (medium). This helps build an even crust on both sides. Remove the steaks to a warm plate and leave to rest while you make the sauce.
- Scatter the pepper over the butter and thyme already in the pan. Toast for 1 min, then stir in the shallots and cook for another minute until they start to soften. Turn the heat up to high and tilt the pan so the side is against the flame (if using a gas hob). Carefully splash in the brandy. Flambé the shallots until the flames have died down.
- Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2 mins until reduced by half. Stir in the crème fraîche and simmer until rich and creamy. Taste and add more salt if needed. Scoop out the thyme sprig, then return the steaks and any juices to the pan, spooning the sauce over the steaks. Sprinkle over the tarragon, if using. Bring the steaks to the table in the pan and serve drizzled with more sauce.
Nutrition Facts : Calories 402 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
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