Steak Diane - How to make Steak Diane - The Wolfe Pit

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

brandy

🥗Healthier: white grape juice

💰Cheaper: apple cider

White grape juice provides sweetness without alcohol

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in calories, while pork is often less expensive than steak

Trim off all excess fat from the steaks.

Let the steaks come up to room temperature.

Liberally season both sides of the steaks with salt and black pepper.

Sear the strip steaks in a skillet for about 1 minute on each side.

Sear the sirloin steaks in the same way for 1 minute on each side.

Remove the steaks from the skillet.

Add a little olive oil to the skillet over medium heat.

Sauté chopped shallots in the skillet for a couple of minutes.

Add sliced mushrooms, salt, pepper, and minced garlic to the skillet and sauté for a couple of minutes.

Deglaze the pan with brandy and let it cook for about a minute.

Stir in Dijon mustard until well combined.

Add Worcestershire sauce and mix everything together.

Add 1 cup of heavy cream and bring it to a simmer, adjusting seasoning with salt and pepper as needed.

Return the steaks to the pan with the sauce and let them simmer for about 5 to 7 minutes, aiming for rare to medium rare doneness.

Remove the steaks from the pan and add fresh chopped parsley to the sauce, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens