Steak Diane

Steak Diane was once a very popular restaurant dish in America. The preparation of the dish took place right at the guests table, with the special effect of flambéing the sauce, which the waiter poured over the steak.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 spoons Oil, vegetable oil, canola

  • 4 pieces Meat, beef, shoulder

  • 3 pieces Shallot

  • 120 g Mushrooms, mushrooms, fresh

  • 1 spoon Butter, unsalted

  • 1 pod Garlic, fresh

  • pieces Worcestershire sauce

  • 1 spoon Mustard

  • 80 ml Alcohol, Whisky

  • 240 ml Sweet cream

  • pieces Parsley, fresh

  • pieces Salt, table

Steps

  1. Clean the mushrooms with a damp cloth and slice them thinly. Peel the shallot and garlic, then finely chop them separately. Trim any excess fat from the beef steaks if necessary. Lightly season both sides with pepper and salt. Rinse the parsley sprigs under running water, shake them dry, and finely chop.

  2. Heat a little oil in a large pan. Place the steaks on the hot oil and quickly sear them on both sides (about 1 minute per side).

  3. Remove the seared steaks from the pan and keep them warm on a plate. Pour the remaining oil into the pan. Add the shallot and quickly sauté while stirring. Then add the sliced mushrooms and a knob of butter. Stir until the butter is completely melted, then add Worcestershire sauce, garlic, and mustard. Stir and sauté for another minute. Pour in the brandy, slightly increase the temperature to heat the alcohol well, then ignite it with a lighter or match (be careful not to burn yourself!).

  4. Once all the alcohol has evaporated and the flame has gone out, pour in the cream and add the parsley. Stir well and quickly bring to a boil to thicken the sauce. Return the steaks to the pan, cook for another 1 to 3 minutes, then remove the pan from the heat.

  5. Serve the steaks on plates, pour the sauce over them, and serve with your choice of side dish.

Nutrition Information (Per 100g)

  • Calories: 217.84 kcal
  • Fat: 17.03 g
    • Saturated Fat: 6.19 g
  • Carbohydrates: 2.76 g
    • Sugars: 0.11 g
  • Protein: 11.28 g
  • Fiber: 0.11 g

Advice

Instead of brandy, you can use cognac. The flambéing process can also be omitted.