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Chef John's Steak Diane

Chef John's Steak Diane

Cost $25, save $30

Source: Recommended by CookPal

  • 15 Min
  • 2 Servings
  • $25

INGREDIENTS

  • Sauce ingredients

    • ½ cup demi-glace
    • 1 tablespoon Dijon mustard
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon tomato paste
    • 1 pinch cayenne pepper

  • Meat and oil

    • 2 teaspoons vegetable oil
    • 🥩 2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to ½-inch thick

  • Additional ingredients

    • 🧈 1 tablespoon unsalted butter, cut into small chunks
    • 3 tablespoons shallot, minced
    • ¼ cup Cognac or brandy
    • 🥛 ¼ cup heavy cream
    • 2 teaspoons sliced fresh chives

STEPS

1

Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.

2

Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.

3

Heat oil in a skillet over very high heat until smoking. Transfer steaks into the skillet and add a few chunks of butter. Sear meat on high heat until browned on both sides, 2-3 minutes per side. Transfer steaks to a warm plate.

4

Stir shallots into the skillet and cook until softened, 2-3 minutes. Remove skillet from heat and carefully ignite Cognac using a fireplace lighter. Once flames are out, bring skillet back to high heat, add demi-glace mixture, cream, and steak juices, and cook to thicken sauce slightly.

5

Transfer steaks back to the skillet and simmer gently on low heat until cooked to desired doneness. Serve on plates with sauce and sprinkle chives over the top.

NUTRIENTS

Per 1 serving

🔥

1050

Calories

  • 71
    Protein
  • 44
    Carbs
  • 55
    Fats

💡 For extra flair, serve the dish with a side of mashed potatoes or roasted vegetables.Igniting the Cognac adds a sophisticated touch but should be done carefully.Pounding the steaks ensures even cooking.Don't overcook the steaks to preserve their tenderness and juiciness.