I made STEAK DIANE with a James Beard nominated Chef!

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork steak

Lean cuts are lower in fat; pork steak is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and lower in calories; milk is a budget-friendly alternative.

Pound the beef medallions to about 1/2 inch in thickness using the flat side of a mallet.

Slice the shallots into thin rings and smash the garlic cloves with the flat side of a knife.

Season the steaks with kosher salt and fresh cracked black pepper.

Heat 1.5 to 2 tablespoons of olive oil in a skillet over medium-high heat and add 1 tablespoon of butter.

Add the beef medallions to the pan and cook for 2 minutes per side until they have nice color.

Remove the medallions from the pan and add the sliced shallots, sweating them for about 1 minute until softened.

Add the cremini mushrooms to the pan, ensuring the pan is hot enough to sear them instead of steaming.

Flambé with 4 ounces of Cognac, being cautious of the flame and ensuring the pan is hot.

Add grainy mustard and Worcestershire sauce to the pan, stirring to combine.

Incorporate 4 ounces of veal demi-gloss and allow the sauce to simmer.

Add 3 to 4 ounces of heavy cream to the sauce, mixing until well combined and slightly reduced.

Return the beef medallions to the pan, coating them with the sauce.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens