Steak Diane Recipe - How to Make a Steak Diane

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

Season both sides of the beef tenderloin steaks generously with kosher salt and freshly ground black pepper.

Leave the seasoned steaks at room temperature for about 15 to 20 minutes.

In a bowl, mix together 1 tablespoon of Dijon mustard, 2 teaspoons of Worcestershire sauce, 1 tablespoon of tomato paste, and a pinch of cayenne pepper.

Add 1/2 cup of demi-glace to the mixture and stir to combine.

Heat a skillet over high heat and add vegetable oil until it starts to smoke.

Add the steaks to the hot skillet and place a few chunks of cold butter around them.

Sear the steaks for about 2 to 3 minutes on each side until browned but still rare inside.

Remove the steaks from the skillet and place them on a plate.

Reduce the heat to medium and add finely minced shallots to the skillet, cooking for 2 to 3 minutes until softened.

Turn off the heat and carefully add 1/4 cup of brandy to the pan, igniting it to create a fireball (optional).

Once the flames subside, turn the heat back on to high and pour in the sauce mixture, stirring to combine.

Let the sauce come to a boil and cook for a couple of minutes to reduce slightly.

Stir in 1/2 cup of heavy cream and continue cooking on high until the sauce thickens.

Add the steaks back into the sauce along with any accumulated juices, reducing the heat to low to gently simmer until the meat is heated through.

Taste the sauce and adjust seasoning with salt if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens