Gordon Ramsays Steak Diane Recipes

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GORDON RAMSAY'S STEAK DIANE RECIPE - (3.9/5)



Gordon Ramsay's Steak Diane Recipe - (3.9/5) image

Provided by ErinLayton

Number Of Ingredients 10

4 (7-ounce) sirloin steaks
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (or button mushrooms)
1 tablespoon salted butter
1 garlic clove, peeled
1 to 2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
small handful of flat-leaf parsley

Steps:

  • Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside. To make the sauce for the steaks, heat some more olive oil in the pan. Slice the shallots and add to the pan; allow to soften briefly before adding sliced mushrooms with a tablespoon of butter. Crush in the garlic using a garlic press. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Introduce the steaks back into the pan and cook a little further depending on how well done you would like them. Remove steaks and spoon sauce over them. Sprinkle with parsley. Enjoy!

STEAK DIANE



Steak Diane image

✅ How to cook steak? ???? Cook delicious Diane steaks for lovely family dinner. Gordon Ramsay makes delicious beef steak for the main course, which is called Diane steak. Best recipe! Breakfast recipes. Summer recipes. Cook this recipe with a photo! Instant pot recipe. Beef recipes. What to cook for di

Provided by Super User

Time 30m

Number Of Ingredients 13

4 Steaks
Potatoes 500g
Shallots 100g
Mushrooms 250g
Butter
1 clove of garlic
Worcester sauce
1 table spoon of Dijon mustard
Brandy
Cream 200ml
Parsley
Rosemary
Olive oil

Steps:

  • Here you will find out how to cook steak Diane, great weekend recipe. For main course pour some olive oil into a hot pan, remove all fat from the steaks. Slice steaks thin and season them. Fry very quickly on both sides, then, set steaks aside. Into the same pan add some chopped shallots and season.
  • Slice mushrooms, add butter and crushed garlic. Then squirt out a splash of Worcester sauce and add Dijon mustard. Splash a dash of brandy and flambe. Once the alcohol is burnt off, swirl the juices, add cream and stir in some parsley. Return the steaks and cook.
  • For the potatoes, heat olive oil. Cut the potatoes in halves and place cut side down. Season, put crushed garlic and rosemary. Put them on a plate and pour the sauce into the steaks.
  • Steak Diane with potatoes and peas. Amazing beef recipe, done! You can cook it every time of the year: winter, spring, summer, autumn. Best recipe for a big company of friends. Cook this recipe with a photo!

Nutrition Facts : Calories 650

STEAK DIANE FOR TWO



Steak Diane for Two image

Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

2 (6-ounce) beef fillets, cut from the tenderloin (filet mignon), preferably not too lean
Salt and pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste
1/2 cup heavy cream or half-and-half
Lemon juice, to taste (optional)
Chopped fresh chives or parsley leaves, for garnish

Steps:

  • Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
  • Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
  • Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 30 grams, Carbohydrate 4 grams, Fat 70 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 34 grams, Sodium 609 milligrams, Sugar 2 grams, TransFat 0 grams

STEAK DIANE



Steak Diane image

Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.

Provided by Paul Grimes

Categories     Blender     Bean     Beef     Vegetable     Dinner     Meat     Steak     Legume     Gourmet     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 (3/4-inch-thick) flatiron steaks (about 6 oz each)
1 (16- to 19-ounce) can black-bean soup
4 scallions, chopped (1 cup)
1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoons Madeira
1 tablespoon Dijon mustard
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
  • While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
  • Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.

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