Steak Diane from a Treasury of Great Recipes by Vincent Price
Indulge in the timeless elegance of Steak Diane from *A Treasury of Great Recipes* by Vincent Price—a dish that combines rich flavors with a dash of theatrical flair. This classic recipe features tender beef tenderloin steaks seared to perfection, then bathed in a luxurious sauce made with cognac or brandy, heavy cream, Dijon mustard, and a hint of Worcestershire sauce. The option to flambé adds a touch of drama, paying homage to its roots as a tableside restaurant favorite. Finely minced shallots and garlic infuse the sauce with subtle aromatics, while a garnish of fresh parsley adds a pop of color and flavor. Ready in just 25 minutes, Steak Diane is perfect for an intimate dinner for two, served alongside roasted vegetables or creamy mashed potatoes. Elevate your home cooking with this retro-chic recipe that’s as delightful to prepare as it is to savor!
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Recipe Information
Ingredients
- 2 Beef tenderloin steaks (about 1-inch thick)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 Shallot (finely minced)
- 1 Garlic clove (finely minced)
- 2 tablespoons Cognac or brandy
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup Heavy cream
- 1 tablespoon Flat-leaf parsley (finely chopped)
- to taste Salt
- to taste Black pepper (freshly ground)
Instructions
Season the beef tenderloin steaks generously with salt and freshly ground black pepper on both sides.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot and foamy.
Add the steaks to the skillet and cook for about 3-4 minutes per side for medium-rare, or longer if desired. Remove the steaks from the skillet and set aside on a plate, tenting them loosely with foil to keep warm.
Lower the heat to medium and add the remaining tablespoon of butter to the skillet.
Add the minced shallot and garlic to the butter, sautéing for about 1-2 minutes until softened and fragrant.
Carefully add the cognac or brandy to the skillet (you may ignite it with a long lighter for a dramatic flambé effect, if you wish). Allow the alcohol to cook off, about 1-2 minutes.
Stir in the Worcestershire sauce and Dijon mustard, mixing well to combine with the pan drippings.
Reduce the heat to low and pour in the heavy cream, stirring constantly. Bring the sauce to a simmer and allow it to thicken slightly, about 2-3 minutes.
Stir in the chopped parsley, and adjust the seasoning with additional salt and pepper, if needed.
Return the steaks to the skillet with their accumulated juices, spooning the sauce over the top to coat. Cook for another minute to warm the steaks through.
Serve the Steak Diane immediately, garnished with additional parsley if desired, and plenty of the luscious sauce spooned over the top.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
