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Steak Diane Recipe

If you’re in the mood for a fancy and flavorful dinner, look no further than this Steak Diane recipe. With tender steak, a rich sauce, and a touch of brandy, this dish is sure to impress your dinner guests.

Diane is a pan sauce made from mustard, Worcestershire, cream, and cognac. The dish can be prepared in less than 30 minutes.

Ingredients

2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.)

1 tsp. grated lemon peel

1/4 tsp. pepper

1 Tbsp. vegetable oil

2 Tbsp. brandy (optional)

2 tsp. Worcestershire sauce

1/2 lb. small mushrooms, sliced

3 Tbsp. finely chopped shallots or green onions

1/4 cup half-and-half

1 Tbsp. fresh lemon juice

2 tsp. Dijon-style mustard

Direction

Over medium heat, heat oil in a large pan. Cook and stir mushrooms and shallots for 4 minutes.

Using a clean pan, spray with cooking spray or add a few drops of oil and heat until hot. Put lemon peel and pepper on beef steaks and press.

Cook steaks from medium rare to medium for 12 to 15 minutes, turning occasionally. Remove from the heat and keep warm.

Add the brandy to the pan and cook and stir until all browned bits have dissolved.

Add the half-and-half, mustard, Worcestershire sauce, and lemon juice. A mixture of mushrooms is added; heat thoroughly.

Serve with sauce

Serves 4.

Steak Diane Recipe

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Steak Diane Recipe

Steak Diane Recipe

Servings 4

Ingredients
  

  • 2 boneless beef top loin steaks, cut 1-inch thick
  • 1 tsp grated lemon peel
  • ¼ tsp pepper
  • 1 tbsp vegetable oil
  • 2 tbsp brandy
  • 2 tsp Worcestershire sauce
  • ½ lb small mushrooms, sliced
  • 3 tbsp finely chopped shallots or green onions
  • ¼ cup half-and-half
  • 1 tbsp lemon juice
  • 2 tsp Dijon-style mustard

Instructions
 

  • Over medium heat, heat oil in a large pan. Cook and stir mushrooms and shallots for 4 minutes.
  • Using a clean pan, spray with cooking spray or add a few drops of oil and heat until hot. Put lemon peel and pepper on beef steaks and press.
  • Cook steaks from medium rare to medium for 12 to 15 minutes, turning occasionally. Remove from the heat and keep warm.
  • Add the brandy to the pan and cook and stir until all browned bits have dissolved.
  • Add the half-and-half, mustard, Worcestershire sauce, and lemon juice. A mixture of mushrooms is added; heat thoroughly.

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