Steak Diane is a classic dish known for its rich, indulgent flavors and elegant presentation. This version, Savory Steak Diane with Creamy Cognac Sauce, elevates the traditional recipe by combining tender, juicy steak with a luxurious sauce made from cognac, cream, and mushrooms.
The steak is typically seared to perfection, locking in its natural juices, while the sauce—infused with garlic, shallots, and a hint of Dijon mustard—adds depth and complexity. The cognac lends a subtle warmth, perfectly complementing the savory flavors. Finished with fresh herbs, this dish is both sophisticated and comforting, making it an excellent choice for special occasions or a decadent weeknight treat.
- Ingredients :
4 beef tenderloin steaks, 1-inch thick
1 tablespoon olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1/2 cup cognac
1 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
- Directions :
Season the steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallot and garlic, and sauté until softened, about 2 minutes.
Carefully add the cognac to the skillet. Allow it to cook down for about 1 minute.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook, stirring frequently, until the sauce has thickened, about 5 minutes.
Return the steaks to the skillet and spoon the sauce over them. Cook for an additional 2-3 minutes, or until the steaks are heated through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4 servings
Savory Steak Diane with Creamy Cognac Sauce, follow these tips:
Use Quality Steak: Opt for tender cuts like filet mignon, ribeye, or sirloin for the best texture and flavor.
Cook at High Heat: Sear the steak in a hot pan to create a nice crust, sealing in the juices. Avoid overcrowding the pan to ensure even cooking.
Flambé the Cognac Safely: When adding the cognac, carefully ignite it to burn off the alcohol, leaving a rich flavor behind. Use a long lighter and keep your face and hair away from the pan.
Balance the Sauce: Ensure the sauce isn't too thick or too thin by gradually adding cream. A dash of Dijon mustard can enhance the savory notes, while fresh herbs like parsley brighten the dish.
Rest the Steak: Let the steak rest for a few minutes after cooking to allow the juices to redistribute, resulting in a tender and flavorful bite.
This way, your Steak Diane will come out beautifully every time!
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