The moment the flame leaps from the pan is when Steak Diane stops being just dinner and turns into theater. One second the skillet is quietly sizzling with butter, shallots and mushrooms; the next, a splash of cognac ignites into a dramatic burst of fire that fills the kitchen with warmth, aroma, and a bit of adrenaline! It's a dish with old school flair~rich, fast, and unapologetically indulent-and making it at home feels like bringing a bit of tableside restaurant magic right to your own stove.
Steak Diane
Two filet mignon steaks
Kosher salt and pepper
1- 2 tsp garlic powder
6 T unsalted butter- divided
1 1/2 cup beef stock (homemade or Swanson)
3 garlic cloves, finely chopped
1 large shallot, finely chopped
4-6 ounces of mushrooms (I generally use a mixture of button, Shitake or hen of the woods or what ever is on hand)
1/4 cup cognac
1/4 heavy cream
1 T Dijon mustard
1 T Worcestershire sauce
1/4 tsp Tobasco sauce (any hot sauce will do)
1 T finely chopped chives
1 T finely chopped Italian parsley
Set the steaks out 1-2 hours ahead of searing the steaks. Season the steaks generously with salt, pepper and garlic powder.
In a large skillet over medium-high heat, heat 3 tablespoons butter until sizzling and almost brown, add the steaks and cook, turning once, until evenly browned, 4-5 minutes for medium rare. Transfer to a plate to rest.
Return the skillet to medium high heat and add the beef stock. Cook, stirring to deglaze, until the liquid is reduced by two thirds, about 8-10 minutes. Pour the demi-glace through a sieve into a heatproof bowl and set aside.
Return the skillet to medium-high heat and add 3 tablespoons of butter. When the butter is melted and the foam begins to settle, add the garlic and shallot, cook, stirring frequently, until soft, about two minutes. Add the mushrooms ad cook, stirring until they soften and begin to release their liquid, they will then begin to brown....about two minutes more.
NOW the fun begins! (I always have a small extinguisher nearby or a flame retardant blanket)
Add the cognac, then carefully light with a long match or lighter to flambe', shaking gently until the flame dies down. Stir in the reserved demi-glace along with the cream, Dijon mustard, Worcestershire, and the Tabasco.
Return the reserved steaks to the skillet, lower the heat to simmer, and cook, turning to coat with the delicious sauce. Simmer until the sauce thickens and the meat is warmed through, about four minutes.
To serve- transfer the steaks to your warmed plates; stir the chives and parsley into sauce, and drizzle it over the steaks.
When the flames fade and the sauce settles into its silky, savory finish, you're left with the true reward of Steak Diane: tender steak coated in a deeply flavorful, buttery pan sauce that tastes more complicated than it is. It's the kind of dish that feels a little dramatic, a little luxurious, and completely worth the few minutes of excitement at the stove.
Enjoy the quiet satisfaction that comes after the show is over......
Our little Brody! We are back home to our puppy.... we enjoyed our relaxing three weeks in Ocho Rios, but missed our Brody boy. Thankfully, we have a wonderful live in caregiver for him who sent us photo's every day. They hiked, walked, shopped and some of the photos, made us laugh! Cheers! JJ
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