Chef John's Steak Diane Recipe

Recipesfull introduces to you: Beef Recipes. (Chef John's Steak Diane Recipe). Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 2

Yield: 2 servings

Chef John's Steak Diane Recipe

Ingredients

½ cup demi-glace

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

1 pinch cayenne pepper

2 teaspoons vegetable oil

2 (8 ounce) beef tenderloin steaks

fully trimmed

pounded to 1/2 inch thick

Kosher salt and freshly ground black pepper

to taste

1 tablespoon unsalted butter

cut into small chunks

3 tablespoons shallot

minced

¼ cup Cognac or brandy

¼ cup heavy cream

2 teaspoons sliced fresh chives

Instant Pot Beef-Stuffed Peppers

Dinner

Directions

Step 1

Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.

Step 2

Stir together demi-glace (see Cook's Note) mustard Worcestershire sauce tomato paste and cayenne pepper in a bowl.

Step 3

Heat oil in a skillet over very high heat swirling carefully to evenly cover surface. When oil reaches a smoking point transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.

Step 4

Stir shallots into skillet; cook until softened 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out return skillet to high heat and bring to a boil; cook stirring a few minutes to reduce slightly. Add demi-glace mixture cream and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.

Step 5

Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

Nutritional Information

Chef John's Steak Diane Recipe

Servings Per Recipe:2

Calories: 1050

% Daily Value *

Protein: 71.4g 143%

Carbohydrates: 43.9g 14%

Dietary Fiber: 2.5g 10%

Sugars: 4.9g

Fat: 54.8g 84%

Saturated Fat: 23.7g 119%

Cholesterol: 247mg 82%

Vitamin A Iu: 1074.6IU 22%

Niacin Equivalents: 23.6mg 182%

Vitamin B6: 1.4mg 85%

Vitamin C: 6.2mg 10%

Folate: 28.6mcg 7%

Calcium: 107.1mg 11%

Iron: 8.6mg 48%

Magnesium: 59.4mg 21%

Potassium: 917.7mg 26%

Sodium: 2593.1mg 104%

Thiamin: 0.3mg 29%

Calories From Fat: 493.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.