Classic Steak Diane Recipe

Ingredients

• 4 beef tenderloin medallions (about 6 oz each) (113g) 4 beef tenderloin medallions (about 6 oz each) (113g)
• Salt and black pepper, to taste Salt and black pepper, to taste
• 2 tablespoons (30g) unsalted butter, divided 2 tablespoons (30g) unsalted butter, divided
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 shallot, finely chopped 1 shallot, finely chopped
• 4 ounces (113g) cremini mushrooms, sliced 4 ounces (113g) cremini mushrooms, sliced
• 4 ounces (113g) shiitake mushrooms, sliced 4 ounces (113g) shiitake mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) Dijon mustard 1 tablespoon (15ml) Dijon mustard
• 2 tablespoons (30ml) Worcestershire sauce 2 tablespoons (30ml) Worcestershire sauce
• 2 tablespoons (30ml) brandy 2 tablespoons (30ml) brandy
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 tablespoon (15ml) fresh lemon juice 1 tablespoon (15ml) fresh lemon juice
• 1 tablespoon (15ml) fresh thyme leaves, chopped 1 tablespoon (15ml) fresh thyme leaves, chopped
• 2 tablespoons (8g) fresh parsley, chopped (for garnish) 2 tablespoons (8g) fresh parsley, chopped (for garnish)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 10g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the beef medallions generously with salt and black pepper on both sides.
2. 2.
   In a large skillet, melt 1 tablespoon of butter with the olive oil over medium-high heat.
3. 3.
   Add the seasoned beef medallions to the skillet and cook for about 3-4 minutes per side for medium-rare. Adjust the cooking time based on your desired level of doneness. Remove the medallions from the skillet and set aside.
4. 4.
   In the same skillet, melt the remaining tablespoon of butter. Add the shallot and mushrooms, and sauté until the mushrooms are golden brown and the shallot is translucent.
5. 5.
   Add the minced garlic and cook for an additional minute.
6. 6.
   Stir in the Dijon mustard, Worcestershire sauce, and brandy. Cook for 1-2 minutes to allow the alcohol to evaporate.
7. 7.
   Pour in the beef broth and lemon juice, and bring the mixture to a simmer. Cook for 5 minutes, or until the sauce has slightly thickened.
8. 8.
   Return the beef medallions to the skillet and cook for an additional 2 minutes, allowing them to absorb the flavors of the sauce.
9. 9.
   Sprinkle the fresh thyme leaves over the medallions and sauce, and give it a gentle stir.
10. 10.
    Remove the skillet from heat and let it rest for a few minutes.
11. 11.
    Garnish with fresh parsley and serve the Steak Diane hot.

Treat your ingredients with care...

• Beef medallions — For the best results, choose tender cuts like filet mignon or beef tenderloin. Allow the meat to come to room temperature before cooking to ensure even cooking throughout.
• Mushrooms — Use a combination of cremini and shiitake mushrooms to add depth of flavor. Make sure to clean them properly and slice them evenly for consistent cooking.

Tips & Tricks

• To achieve a perfect medium-rare steak, cook the medallions for 3-4 minutes per side. Adjust the cooking time based on your preferred level of doneness.
• If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) during the last few minutes of cooking.
• For a smoky twist, you can add a dash of liquid smoke to the sauce.
• If you don't have brandy on hand, you can substitute it with cognac or dry sherry.
• Serve the Steak Diane with a side of mashed potatoes or roasted vegetables to complete the meal.

Serving advice

Serve the Steak Diane hot, placing the beef medallions on a plate and generously spooning the mushroom sauce over them. Garnish with fresh parsley for a pop of color. Pair it with your favorite side dishes and enjoy!

Presentation advice

For an elegant presentation, arrange the beef medallions on a platter and drizzle the sauce over them. Sprinkle the chopped parsley on top for a vibrant touch. Serve with the side dishes on separate plates or bowls to create a visually appealing spread.