Steak Diane Recipe Ina Garten

Steak Diane Recipe Food Network

WEBMar 1, 2017 · Season the beef medallions on both sides with the salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the …

Rating: 5/5(1)
1. Season the beef medallions on both sides with the salt and pepper.
2. Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
3. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
4. Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.

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Famous 21 Club's Steak Diane Recipe Food.com

WEBAug 22, 2006 · Stir in the mustard and A-1 sauce. Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to …

Rating: 5/5(9)
1. Trim all outside fat off the steak. The steak should now weigh about 12 ounces.
2. Cut the steak in half horizontally, creating 2 6-ounce steaks.
3. Pound the steaks lightly to flatten them to 1/4-inch thick. Season them on both sides with salt and freshly ground black pepper.
4. Heat a 12-inch skillet until a drop of water dances on the surface.

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Steak Diane Recipe Guy Fieri Food Network

WEBNov 12, 2016 · Directions. Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour. Sprinkle the steaks on …

1. Pairs well with: cabernet
2. Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
3. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
4. Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.

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