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The origins of Steak Diane date back to the mid-20th century, a time when American dining was heavily influenced by French culinary techniques. While the exact birthplace of this dish is often debated, it is widely believed to have emerged in New York City, where it quickly gained popularity in upscale restaurants.

Steak Diane

Discover the culinary delight of Sizzling Steak Diane, a classic dish that transforms a simple cut of beef into a gourmet masterpiece. Perfect for romantic dinners or special occasions, this recipe combines tender steak with a rich, creamy sauce that sizzles with flavor. Explore the essential components, cooking techniques, and ingredient breakdown to impress your guests or indulge yourself at home. Elevate your dining experience with this elegant recipe that promises scrumptious results every time!
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Ingredients
  

2 boneless beef fillets (about 6-8 oz each)

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

2 cloves garlic, minced

1 shallot, finely chopped

1 tablespoon Dijon mustard

1/4 cup Worcestershire sauce

1/4 cup heavy cream

1 tablespoon brandy or cognac (optional, for flambé)

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Steaks: Season the beef fillets generously with salt and pepper on both sides, allowing them to sit at room temperature for about 15 minutes before cooking.

    Sear the Steaks: In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Once hot, add the fillets and sear for about 3-4 minutes on each side for medium-rare, or longer if desired. Once done, transfer the steaks to a plate and cover loosely with foil to keep warm.

      Make the Sauce: In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add minced garlic and chopped shallot, cooking until softened and fragrant, about 1-2 minutes.

        Add Flavor: Stir in the Dijon mustard and Worcestershire sauce, mixing well. If using brandy or cognac, carefully pour it into the skillet, and if desired, ignite it to flambé for a few seconds (exercise caution). Allow the flames to subside.

          Finish the Sauce: Stir in the heavy cream, cooking the mixture for another 2-3 minutes until it thickens slightly. Scrape the bottom of the skillet to incorporate all the delicious browned bits.

            Combine: Return the steaks to the skillet, spooning the sauce over them. Cook for an additional minute to warm the steaks through.

              Serve: Plate the steaks drizzled with the rich sauce and garnish with freshly chopped parsley. Pair with your choice of sides, such as mashed potatoes or sautéed vegetables.

                Prep Time, Total Time, Servings: 10 min | 30 min | 2 servings