STEAK DIANE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°)., Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.
Nutrition Facts : Calories 231 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 237mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 10g protein.
STEAK DIANE WITH SAUTé POTATOES RECIPE - BBC FOOD
Peppercorn crusted steak served with a beautiful Diane sauce rich with brandy and cream. Tarragon isn’t a classic herb to stir into this quick sauce, but it goes beautifully with the steak. Use fresh stock or make beef stock with just a third of a cube – any stronger and it could overpower the lovely pan juices.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 2
Number Of Ingredients 19
Steps:
- To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes.
- Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp.
- Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally.
- Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked.
- For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted.
- Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2–2½ minutes on each side for rare steak. Cook for 1–2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared.
- Add the finely sliced shallot to the frying pan and cook for 2–3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients.
- When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1–2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly.
- Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using.
- Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it.
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