Steak Diane - Easy and the Best
I am a chef that does a lot of dinner parties in the customers' house, and this is my most requested recipe.
I am a chef that does a lot of dinner parties in the customers' house, and this is my most requested recipe.
- Carbohydrate 8.2381190662939 g
- Cholesterol 30.503125013081 mg
- Fat 12.2171956300262 g
- Fiber 0.937390619635582 g
- Protein 4.30152968958771 g
- Saturated Fat 7.38162812816083 g
- Serving Size 1 1 Serving (238g)
- Sodium 534.343875237592 mg
- Sugar 7.30072844665832 g
- Trans Fat 0.89227062535256 g
- Calories 168 calories
Step-by-step
- Pound steaks between 2 pieces of waxed paper until 1/4 inch thick.
- Dredge in flour mixed with salt and pepper.
- In large skillet melt 1 tablespoon butter, add steaks and brown for about 10 minute on each side; remove to platter.
- Spread both sides with mustard and sprinkle with 1 tablespoon of Worcestershire
- In same skillet melt remaining butter; add mushrooms and shallots, saute for 2 minutes.
- Add brandy and flame.
- Stir in stock and worcestershire; return steaks and reheat until desired temp.
Brandy carries the primary flavor weight in this pan sauce, cutting through the richness of butter and beef stock while deglazing the skillet. Managing this technique requires specific kitchen tools and careful attention to heat control.
- Pound the tenderloin uniformly to a thickness of 0.25 inches using a heavy meat mallet or a cast iron skillet.
- Cast iron retains heat efficiently for browning, but a stainless steel skillet allows better visualization of fond development.
- Turn off the kitchen exhaust fan before igniting the brandy to prevent grease fires inside the ductwork.
- Scale quantities proportionally by weight when multiplying yields for larger groups, keeping ratios of flour to fat constant for proper thickening.
- Simmer the sauce until it coats the back of a spoon to ensure the raw flour taste cooks out completely.
Proper heat management prevents the butter from burning during the initial ten-minute sear. Controlled reduction transforms simple pan drippings into a glossy coating.
