Pan-seared Steak Diane is a retro favorite, once a pillar of continental cuisine and restaurant menus.
The sauce is smooth and luscious with pops of texture from shallot and garlic.
We firmly believe this old-school dish should come back into rotation.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
What Is Steak Diane?
Some recipes use strip steaks, but we prefer tender beef filets or beef tenderloin medallions.
Likewise, some sauces are beefed up with mushrooms; others skip them.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
We’ll explain:
How To Make Steak Diane
Steak Diane is essentially a three-step recipe.
This also makes the garlic move around and keeps it from doing the same thing.
Then, impress your date with a flambe and sexy steak.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Nothing is more romantic than flames and red meat with a hint of cognac.
Or try something lighter, likeroasted broccoliniorasparagus.
You canreheat the steakin a 250F oven, wrapped in foil, until warmed through.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Reheat the sauce in a saucepan over medium heat until warmed through.
Add more cream or stock to thin out the sauce if needed.
Ingredients
4(8-oz.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
)beef tenderloin filets(2 1/2-in.
thick), at room temperature
1tsp.kosher salt
1/2tsp.black pepper
4garlic cloves
1Tbsp.vegetable oil
4Tbsp.unsalted butter
2(5-in.
)thyme sprigs
1largeshallot, minced (about 1/2 cup)
1/4cup(4 oz.
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Sprinkle all over with salt and pepper.
Mince remaining 2 garlic cloves.
Cook the steaks:
Heat oil in a large cast-iron skillet over medium-high.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
(Do not wipe skillet clean.)
Add and ignite cognac:
Remove skillet from heat, and add cognac.
Cook, stirring constantly, until mixture is warmed through and light brown in color, about 1 minute.
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
Credit:Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke
