Steak Diane a 70's classic with brandy, cream and mushrooms
Steak Diane, a massive hit during the 70's is simple to make and uses only standard ingredients, yet the massive hit of brandy and cream, what's not to like! Although you can use whatever steak you can afford, the dish cries out for a really nice steak such as tenderloin or New York strip. A great retro recipe that's as good today as it ever was
A British dish that everyone thought was French :)
The recipe can be found at
Classic Steak Diane Recipe (Flat Iron Steaks with Mushroom Cream Sauce)
This easy Steak Diane recipe has all the classic creamy mushroom sauce flavors. A tender, juicy flat iron steak is the centerpiece of this dish. Enjoy for dinner or delight your special someone with an incredible dinner for two.
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INGREDIENTS:
2 Certified Angus Beef ® flat iron steaks, 8-ounces each, pounded to 1/2-inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-sodium beef broth
1/4 cup heavy cream
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons canola or vegetable oil
1 1/2 tablespoons butter
4 ounces crimini mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced
1/3 cup Cognac or brandy
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Creamy Garlic Diane Sauce | The Recipe You Need To Know
Diane Sauce is fantastic served over steak, chicken, pork, and vegetables. This Creamy Garlic Diane Sauce recipe is so easy to make and with the easy to follow instructions you will be eating good tonight. This recipe is in the same legendary category as my creamy garlic mushroom sauce, leaving you wanting more and more.
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Serves 2-4
Ingredients -
1 1/2 Tbsp (28g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
1 - Brown (Yellow) Onion, Diced -
2 - Garlic Cloves, Minced -
2 Tbsp (40ml) - Brandy or Cognac (Substitute For Beef Stock)
2 tsp (20g) - Tomato Paste
2 tsp (18g) - Dijon Mustard
2 Tbsp (40ml) - Worcestershire Sauce
1/4 Cup (60ml) - Beef Stock -
1 Cup (250ml) - Thickened Cream
5g (0.1oz) - Flat Leaf Parsley, Chopped
Seasoning To Taste
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Song - Jacuzzi
Artist - Jobii
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Middle -
Song - Wanna Be Free (Instrumental Version)
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Song - Flying Away
Artist - Onda Norte
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Classic Steak Diane | Chef Jean-Pierre
Hello There Friends, today I'm going to be teaching you about a very classical dish, my Famous Steak Diane. So tender it cuts like a hot knife through butter! And the sauce is to die for! Come check it out and try it for yourself. Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
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❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Steak Diane with lemony asparagus
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****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.
Steak Diane | GCBC15 Ep63
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!