Chef John’s Steak Diane

Jun 09, 2023June 9, 20230 12
Chef John's Steak Diane
in Main

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Sauce :
1/2 cup demi-glace
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1 pinch cayenne pepper
Steaks :
2 teaspoons vegetable oil
2 beef tenderloin steaks , fully trimmed , pounded to 1/2 inch thick
Kosher salt and freshly ground black pepper , to taste
1 tablespoon unsalted butter , cut into small chunks
3 tablespoons shallot , minced
1/4 cup Cognac or brandy
1/4 cup heavy cream
2 teaspoons sliced fresh chives

Nutrision Information

Servings Per Recipe
2
Calories
794
Sugar
3g
Fat
56g
Steak Diane is a classic dish that was popular in the 1950s and 60s. It features tender, pounded steaks in a rich and velvety sauce that's made with cognac, butter, and cream. The sauce is flavored with a piquant blend of Dijon mustard, Worcestershire sauce, and tomato paste, as well as a pinch of cayenne pepper for heat. This dish is perfect for a romantic dinner or a special occasion.

Instructions

1.To make the sauce, combine the demi-glace, Dijon mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl and whisk until smooth.
2.Heat the vegetable oil in a large skillet over high heat. Season the steaks with salt and black pepper on both sides. Add the steaks to the skillet and cook for 2-3 minutes per side, until browned.
3.Remove the steaks from the skillet and set aside. Reduce the heat to medium and add the butter to the skillet. Once the butter has melted, add the shallots and cook for 1 minute, stirring frequently.
4.Add the cognac to the skillet and stir to deglaze the pan. Simmer until the cognac has reduced by half.
5.Add the sauce to the skillet and stir to combine. Simmer for 1-2 minutes until the sauce has thickened slightly.
6.Return the steaks to the skillet and cook for 1-2 minutes per side, until cooked to your desired doneness.
7.Stir in the heavy cream and cook for 1-2 minutes more until heated through. Serve the steaks hot, topped with the sauce and fresh chives.

PROS

This steak is rich and flavorful, and the sauce adds a luxurious touch.

It’s a classic restaurant-style dish that you can make at home with a few simple ingredients.

CONS

Cooking steak can be tricky and it’s easy to overcook or undercook it.

The amount of butter and cream in the sauce makes it high in calories and fat.

HEALTH & BENEFITS

Steak is a good source of protein and iron, but it’s also high in saturated fat.
Tomato paste contains lycopene, an antioxidant that has been linked to lower rates of cancer and heart disease.
Shallots are a good source of vitamin C and are also high in antioxidants.

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