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Steak Diane is a classic dish that has graced the menus of fine dining establishments and home kitchens alike for decades. Originating in the mid-20th century, this dish is not only a delicious way to prepare beef but also a celebration of culinary artistry. The combination of tender beef, rich sauces, and elegant presentation makes Steak Diane a favorite for special occasions and gatherings.

Steak Diane

Discover the rich flavors of Steak Diane Delight with this elegant recipe that transforms tender beef into a gourmet experience. Perfect for special occasions or cozy family dinners, this dish features a velvety sauce made with high-quality ingredients like brandy, Dijon mustard, and heavy cream, creating an indulgent and satisfying meal. Impress your guests with your cooking skills and enjoy the delightful combination of taste and presentation that Steak Diane offers.
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Ingredients
  

2 boneless beef tenderloin steaks (6-8 oz each)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cloves garlic, minced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brandy or cognac

1/2 cup heavy cream

1/4 cup beef stock

1 tablespoon chopped fresh parsley

1 teaspoon lemon juice

Instructions
 

Prep the Steaks: Let the beef tenderloin steaks come to room temperature for about 30 minutes. Pat them dry with paper towels and season both sides generously with salt and freshly ground black pepper.

    Sear the Steaks: In a large skillet over medium-high heat, add olive oil. Once the oil is shimmering, add the steaks. Cook for about 3-4 minutes on each side for medium-rare (adjust time for your preferred doneness). Remove the steaks from the skillet and keep them warm on a plate, loosely covered with foil.

      Create the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for about 30 seconds until fragrant. Add Dijon mustard and Worcestershire sauce, stirring to combine.

        Deglaze with Brandy: Carefully pour in the brandy or cognac and let it cook for about a minute, scraping up any brown bits from the bottom of the skillet for added flavor.

          Make It Creamy: Lower the heat and stir in the heavy cream and beef stock. Allow the sauce to simmer gently for about 3-5 minutes, until it thickens slightly.

            Finish the Sauce: Stir in the chopped parsley and lemon juice, adding a touch of brightness to the sauce. Season with more salt and pepper to taste.

              Plate and Serve: Slice the steaks if desired and return them to the skillet, coating in the rich sauce. Alternatively, serve the steaks whole with sauce poured over the top.

                Garnish: Top with additional chopped parsley for a fresh, vibrant finish.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 2 servings