Flaming Steak Diane Recipes

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STEAK DIANE



Steak Diane image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Four 6-ounce filet mignon steaks
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon salted butter
2 cloves garlic, minced
1 shallot, chopped
1/4 cup brandy
1/4 cup beef broth
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Chopped fresh parsley, for garnish
Chopped fresh chives, for garnish

Steps:

  • Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
  • Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
  • To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
  • Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.

STEAK DIANE



Steak Diane image

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 quart low-sodium beef stock
Four 6 to 8-ounce filet mignons
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cremini mushrooms
2 shallots, sliced
4 cloves garlic, minced
1/2 cup brandy
1/2 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce

Steps:

  • Pairs well with: cabernet
  • Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
  • Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
  • Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
  • To serve, place a steak on each plate and pour the sauce over the steak.

STEAK DIANE



Steak Diane image

Juicy rib-eye steak seared and topped with a dijon cream sauce and a little flambé action.

Provided by Beeta @ Mon Petit Four

Categories     Main Course

Time 15m

Number Of Ingredients 12

2 rib-eye steaks, (however many oz. you prefer)
olive oil
sea salt
freshly ground pepper
2 tbsp unsalted butter
1/2 onion, diced
2 garlic cloves, minced
3 tbsp cognac, (or brandy)
1/2 tbsp worcestershire sauce
1/2 tbsp dijon mustard
3 tbsp heavy cream
fresh parsley, chopped, to garnish

Steps:

  • Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
  • Heat almost a tablespoon of olive oil in a large pan over high heat. Reduce the temperature to medium-high once the pan is really hot, and place the steaks in the pan. Cook each side for about 2.5 to 3 minutes, for a medium-rare steak.
  • Temporarily remove the steak from the pan and let it rest on a cutting board. Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan.
  • Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
  • With your matchstick in hand, pour the cognac into the pan, then immediately light the alcohol in the pan on fire, being careful to keep a safe distance from the pan. Allow the flame to slowly subside before proceeding.
  • Add in the worcestershire sauce and dijon, along with the heavy cream. Stir everything to combine and cook for another minute, just until the sauce is thick and bubbly.
  • Pour the sauce over the steak and garnish with fresh parsley before serving.

Nutrition Facts : Calories 616 calories, ServingSize 2 Servings

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