Steak Diane

Ingredients

• 2 Fillet steaks (room temperature)
• 2 tbsp Butter (for basting)
• 2 Shallots (finely diced)
• 1 clove Garlic (minced)
• 150 g Mushrooms (sliced)
• 50 ml Cognac (or brandy)
• 150 ml Beef stock
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce (Lea & Perrins)
• 100 ml Creme fraiche
• 1 tbsp Fresh tarragon (chopped)
• 1 tbsp Fresh chives (chopped)

Steps

1. 1

   Ensure the beef steaks are at room temperature before you begin cooking.

2. 2

   Heat a heavy-based pan over high heat. Place the steaks in the pan and sear for about 2 minutes.

3. 3

   Flip the steaks and add butter to the pan. Baste the steaks with the melting butter to ensure even cooking.

4. 4

   Continue cooking until the steaks reach a core temperature of 40°C (104°F) for medium-rare.

5. 5

   Remove the steaks from the pan and set them aside to rest. This allows the heat to distribute evenly through the meat.

6. 6

   In the same pan, add the diced shallots and minced garlic. Sweat them for about one minute until softened.

7. 7

   Add the sliced mushrooms to the pan and cook until they begin to soften.

8. 8

   Pour in the cognac to deglaze the pan, followed by the beef stock.

9. 9

   Stir in the Dijon mustard, Lea & Perrins (Worcestershire sauce), and creme fraiche. Simmer until the sauce thickens slightly.

10. 10

    Stir in the chopped tarragon and chopped chives.

11. 11

    Place the rested steaks back into the sauce for a moment just to warm them through before serving.

Notes

The author emphasizes resting the steak properly so the heat moves out of the meat rather than continuing to cook the center too aggressively. Aim for 40°C internal temperature before resting for a perfect medium-rare result.

Nutrition per serving

• main
• steak
• dinner
• pan-seared
• classic
• beef