Steak Diane is a classical meat dish that to properly be served must be prepared at tableside. This presentation is a great way to impress your guests.
Recipe adapted from a recipe by Chef John J. Vyhnanek from his
Good Cooking web site.
Read here to learn
How To Flambé.
Steak Diane Recipe
Recipe Type:
Beef,
Flambé,
Entree
Yields: 2 servings
Prep time: 20 min
Cook time: 20 min
Ingredients:
4 (3-ounce) center-cut
Beef Tenderloin (Filet Mignon) medallions, trimmed of all fat (chilled)
4 tablespoons butter, divided
Salt and pepper to taste
1 teaspoon Worcestershire sauce
2 tablespoons finely-chopped shallots or green onions
1/8 teaspoon
garlic, minced
1/4 cup mushroom caps, sliced 1/8-inch thick
1 tablespoon fresh-squeezed
lemon juice
1 teaspoon dry mustard powder
1/2 teaspoon fresh
thyme leaves
1/4 cup
heavy cream
1 ounce (2 tablespoons) brandy or cognac
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/2 teaspoon salt or to taste
Coarsely-ground
black pepperto taste
Preparation:
Working with one piece of steak at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece of
steak with a meat mallet to 1/2-inch thick.
In a small frying pan (8- or 10-inch) over medium heat, heat 1 tablespoon butter for 1 minute. Add the
pounded tenderloin steaks, sprinkle with a little salt and pepper; increase heat to medium-high and sauté exactly 2 minutes on each side.
Remove them to a plate and chill in the refrigerator for 5 minutes.
In a large frying pan over medium heat, melt remaining 3 tablespoons butter; stir in Worcestershire sauce. Place the shallots or green onions, garlic,
and mushrooms in the center of the pan with the tenderloin steaks around the edges. Using a spoon, stir and toss the mushroom mixture approximately 2 minutes.
Add lemon juice, salt. and pepper. Turn the steaks and add the thyme, chopped parsley, and dried mustard powder.
Now cook the steaks to the doneness you like. Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so
that the reduction process of making the sauce doesn't overcook them. Use a
meat thermometer to test for doneness:
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
|
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef
Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital
meat thermometer.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The
temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked
steak sit before serving.
Residual Heat Definition:
Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a
general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be
in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat
must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the
residual heat to finish the cooking.
|
Flambe the steaks: Check out my web page on
How To Flambé for hints and tips.
- Leave the cooked steak in the frying pan; add the heavy cream and chives.
- Tilt the pan slightly, and pour the brandy or cognac into the front edge of the pan; turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it.
- Swirl slightly, turn off the heat and let the flame go out.
Place steak medallions on individual serving plates and top with the sauce from the pan.
Makes 2 servings.
