Steak Diane Recipe - How to Make a Steak Diane
Learn how to make Steak Diane! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Steak Diane recipe!
Chicken Diane
My Mama used to make this and I’ve been craving it, so here we are! If you’re tired of chicken, or any protein, change the way you’re preparing it. That’s usually the key for me keeping things interesting and enjoyable. Hope you guys like it! #TF2020 #TransformFitness #goals #cleaneating #DavidYoung #DesireeMcGuire #rosevilletrainers #weaintstoppin #bestrongerthanyourexcuses
Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce
Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes.
Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s.
It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe.
ingredients for this recipe:
• 2 pounds of beef tenderloin sliced into 4-ounce portions
• 3 tablespoon oil
• 10 medium-sized sliced cremini or button mushrooms or both
• 2 tablespoons unsalted butter
• ½ peeled and small diced shallot
• 3 finely minced cloves of garlic
• ¼ cup cognac
• 1 ½ cups beef stock
• 1/3 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon sauce
• 2 tablespoons finely minced fresh parsley
• 1 ½ teaspoons lemon juice
• sea salt and pepper to taste
• sliced green onions for garnish
Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
Procedures:
1. Season the beef on both sides with salt and pepper. Set aside.
2. Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
3. Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
4. Remove the steaks and set them aside.
5. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.
6. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
7. Mix everything together and then remove the pan from the cooktop and add in the cognac.
8. Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
9. Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
10. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
11. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
12. Serve the sauce with the steak and garnish with sliced fresh chives.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving.
How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot.
How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure.
You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like.
It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice.
You may need to sear the beef in batches if your pan is not big enough.
If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.
This Tuscan Styled Chicken has the best flavour of any sauce I've made so far
Learn how to make this easy and tasty creamy garlic one-pot Tuscan styled chicken recipe. The recipe and instructions are easy to follow and will result in a full of flavour Tuscan chicken that's ready from start to finish in no more than 25 minutes. Nothing beats making an amazing dish in one pot, saving time on cleanup at the end which is the worst part about cooking. This Tuscan chicken recipe is outstanding and will impress anyone you serve it to, even yourself.
Join The Patreon (Exclusive Patreon Only Recipes & Videos + Early Access To Each New Video + Shoutout + Become A Legend!)
Join The Patreon Here -
Follow Me On Socials -
Instagram - (Lots of behind-the-scenes!)
TikTok -
My Website -
Recipe & Method - Coming Soon!
If you can, please leave some comments over on the website to help me out. Thank you!
Serves 2-4
Ingredients -
Chicken & Seasoning -
4 - Small Chicken Breasts or 2 Large, Butterflied
1 Tbsp (20ml) - Unrefined Olive Oil
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
1/2 tsp (1.5g) - Paprika
Seasoning To Taste
Tuscan Sauce -
1 Tbsp (14g) - Clarified Butter or Regular Unsalted Butter
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Minced
1 Tbsp (35g) - Tomato Paste
100g (3.5oz) - Sun-Dried Tomatoes, Roughly Chopped
1 tsp (1g) - Dried Oregano
1/2 tsp (1.5g) - Paprika
100ml (100g) - White Wine or Chicken Stock
180ml (3/4 Cup) - Chicken Stock
400ml (410g) - Thickened Cream (Heavy Cream)
60g (2.1oz) - Parmesan Cheese, Freshly Grated
10g (0.3oz) - Basil, Roughly Chopped
120g (4.2oz) - Baby Spinach
Seasoning To Taste
Notes -
If you cant consume alcohol, substitute the wine for chicken stock and reduce it following the original recipe instructions then add in more chicken stock as per the recipe.
Side Dish Suggestions -
Rice
Mashed Potato
Potato Salad
Pasta
Salad
Steamed or Sauteed Vegetables
#tuscanchicken #onepot #chicken
Steak Diane recipe with mushroom sauce - Recipe30
Steak Diane is an old classic that was popular in the 50s and 60s named after the Roman Goddess who was known for her strength, beauty and hunting skills. It is believed steak Diane originated in the US. Ideally you should make it using Venison meat for that game flavour.
For full recipe click
Chicken recipes
This video recipe shows you how to butterfly a chicken breast, prepare a classic Diane sauce and how to make it flambe.
Full written recipe is found here
4 chicken breasts, skin off
200g mushrooms (we used a mix of oyster and button mushrooms), sliced
2 medium onions, peeled and sliced
2 garlic cloves, peeled and sliced
4 bay leaves
few sprigs of fresh thyme
200ml double cream
400ml hot water
200ml cooking brandy (for non-alcoholic, substitute with white grape juice)
dash of oil
salt
20g english mustard
2 chicken cubes
EQUIPMENT
large non-stick frying pan
baking tray
whisk
2 containers, 1 for peelings and 1 for the preparation of onion, garlic and mushrooms
pair of tongs
wooden spoon
2 chopping boards
Method
Pre-heat oven on gas mark 4/180c.
Prepare a large frying pan and put it on high heat. Add some oil and salt.
Start slicing through the chicken breast to open it up ‘as a butterfly’ (watch the video from 1:26 to see how). This will quicken the cooking process. Once chicken is sliced, make sure you wash the knife properly and change the chopping board so we prevent cross contamination.
Place the chicken onto the hot pan and leave it to cook until it gets a nice golden colour.
Wash your hands and start preparing the onions, garlic and mushrooms. Put everything into a small bowl, add bay leaf and thyme and leave on the side for now.
In the meantime, keep checking the chicken. Once it's ready, use a pair of tongs to turn it onto the other side.
Transfer the chicken on a baking tray with all the juices and put it straight into the oven.
Put the pan back on the hob and add the garlic, onions and mushroom mix. Give it a gentle stir and leave to cook for about 3-4 minutes.
Now make sure that you have got the rest of the ingredients ready i.e 200ml brandy, 2 chicken cubes, 400ml hot water, 20g english mustard, 200ml double cream.
Add the brandy and let it cook to be reduced by 3/4. You can also flame it up if you wish (watch video from 12:00 to see how). This will burn up the alcohol and makes a very tasty palate.
Add the chicken cubes and the hot water, give it a stir with a whisk so the cubes can dissolve and let it cook to be reduced by half. This will give the sauce a nice consistency.
Add the mustard and give it a gentle stir.
Add the double cream and give it another stir with a wooden spoon, let the sauce come to a boil.
Chicken should be done by now, if not just give it a few more minutes in the oven or finish off cooking it in the sauce.