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Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce
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- Опубликовано: 20 апр 2021
- Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes.
Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s.
It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe.
ingredients for this recipe:
• 2 pounds of beef tenderloin sliced into 4-ounce portions
• 3 tablespoon oil
• 10 medium-sized sliced cremini or button mushrooms or both
• 2 tablespoons unsalted butter
• ½ peeled and small diced shallot
• 3 finely minced cloves of garlic
• ¼ cup cognac
• 1 ½ cups beef stock
• 1/3 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon sauce
• 2 tablespoons finely minced fresh parsley
• 1 ½ teaspoons lemon juice
• sea salt and pepper to taste
• sliced green onions for garnish
Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
Procedures:
1. Season the beef on both sides with salt and pepper. Set aside.
2. Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
3. Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
4. Remove the steaks and set them aside.
5. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.
6. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
7. Mix everything together and then remove the pan from the cooktop and add in the cognac.
8. Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
9. Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
10. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
11. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
12. Serve the sauce with the steak and garnish with sliced fresh chives.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving.
How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot.
How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure.
You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like.
It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice.
You may need to sear the beef in batches if your pan is not big enough.
If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.
This channel is becoming a routine stop for me on RUclips. Nice job chef!
I have been cooking for about 20 years and consider it one of my hobbies. I have learned a ton from you Billy. Especially as it relates to 'using the ingredients I have'. Most weekends I find myself trolling the Billy Parisi channel to figure out what to make. Well Done Chef Billy. Keep up the good work.
I really love watching you chef. You’re such a good teacher you explain everything in detail very clearly. Thank you for sharing your talents and all your knowledge ❤️💕!
I made this tonight and it was fabulous. My hubby said it was better than what he had at one of our steak restaurants. I was going to pair it with polenta, but I couldn't find any in our local store, so mashed potatoes to the rescue. Thank you for the recipe!
I’m definitely making this for my family! Thank you so much for the recipe!
I made this tonight for my wife and I and it was DELICIOUS!!! Thank you for sharing!
Thank you for another great recipe, chef Billy! More classics please.
This is a fantastic site. Thanks for all of the great tutorials.
I made this for dinner last night, my husband and I loved it! 5 Star recipe. Thank you 🙂
Love your channel chef, I love cooking myself & have worked in my buddy’s restaurant before. Thank you for showing the amount & measurements on the screen, saves us a lot of time. 😊👍🏻
Just made this with some fillet, BEAUTIFUL !
Love your videos as your voice is so calming. Your recipe always turn out great!!
My husband and I made this tonight! Delicious!!
Cooked today, I used Jack Daniels, result was delicious and amazing. You just got another subscriber. Thank you Chef Billy
I cooked my first "Steak Diane" yesterday using this recipe. This is completely unknown in this country. It's really great and tastes very, very good! 👍
Thanks for giving it a shot!!
Thank you for sharing your recipe.
❤ that was absolutely amazing, thanks Billy
Beautiful classic dish! This, and au Poivre are my absolute favorites. Excellent job, chef!
Love this recipe thank you God Bless 🙏
This looks DIVINE!!! 🤤
Wow, so appetizing 🥰 love your recipe, you made it so well! Thank you for the additional information 😉
I just love this guy. He's patient and has that chef swag 😎
What an excellent recipe chef. When I worked as the grill cook at a little steakhouse/bar in Montana when I was in college, I would save and use the trimmings from steaks that we cut throughout the week as the base to make a quarter pan of Diane sauce for a Sunday special and use grilled flat iron steaks for the protein. I was the first cook to make Steak Diane there and the place had been open for 70+ years. Sold out the special every Sunday!
Great class ! Thank you . Tomorrow I will follow your way!
👏🥳💥... what a superlative chef you are!
Looks fantastic!
Made this...to die for!💙
Camping on side of a mountain in GA. Gonna find some Worcestershire & cream and make this while listening to the hippies at next site play fab 60’s & 70’s tunes! Thanks chef
I always prepare pork tenderloin that way. Now I can't wait to make it with beef!
I did it ! A great success! Thank you. Your procedure worked to perfection!
Thanks for giving it a shot!!
Excited to make
Thank you!! Chef Parisi 🙏
Excellent recipe. It’s very delicious. Plus, the sauce remaining can be used to cook some pasta as side, which matches with the beef well.
very good !!!
That sauce looks so good. I’ll just eat it by itself with the mushroom. Unless it had Rib-eye. It definitely looks amazing ❤❤❤❤❤
Thanks for watching!
Inspires me to try new things daily
I made this today. It was AMAZING. Your instructions were perfect. Thank you!
Appreciate you trying it.
No. I appreciate you sharing it. This was a restaurant quality meal. Simple and delicious. I caught myself off guard when i successfully flambéd. I have never done it before. It was scary, exciting, and exhilarating all at once. 😂
I will definitely be making this...after all...my name is Diane.😉
Thank you♥️ we really need a cookbook you should do one📚📚📚
Love love love ❤
You are the best
I am begging you to release a cookbook
You are a great teacher, Chef Billy! For a home cook, I’ve learned so much from watching your videos! My family appreciates the food I make using your recipes! Thank you!
What knife is that Chef?
Adding this to my list of techniques and recipes to try. Love your channel, website and really appreciate your help in my journey to learn how to cook!! Thank you Chef!!
This is the only guy that adds the onion/shallots and garlic later I do the same thing everybody murders the onion and garlic in every recipe I watch, thanks for the great tips
Really good dish. Didnt have no cognac so i replaced it with good ol Canadian Whisky. Cheers.
I just made this... and holy sh** is this great! My Steaks where perfect medium and the sauce blew my mind! Thanks for this recipe! Greetings from Germany!
Thanks for giving it a shot!!
Looks yummy. What side dish do you recommend?
Looks delicious thanks for sharing. What cognac sauce did you use?
I guess I'm going to be cursing your name out!!!!
😜😆😆😆😆
Love it 💖
You are the chef that I thought you were . I don't know how I lost you for I didn't get your name correctly. But I'm glad I found you.
Funny....so funny
Commies😅
Refreshing....
I feel like you're talking directly to me.... which you're speaking to Millions. You just have that
magic touch.💯✌Skills my man,
Major skills.....
Excellent.
I make this from time to time, the key obviously is the sear. Great video. You're a very likable RUclipsr. I wish ya success. Subbed fwiw.
Thank you so kindly!!
Thank you!
I love your videos and I learn so much! How do you think this recipe might be with a pork tenderloin - Just Asking??
Try it and let us know.
So, I’m late to the Steak Diane party but what garlic press do you use? The entire recipe looks delicious and we will make it soon but the garlic press is much better than what we have.
I would use sous vide blade roast (less expensive)!
Hi Billy! what about Pork Tenderloin?
Would this turn out okay in a cast iron pan? Otherwise, I only have non-stick pans.
Yes it would
Suggestions on side dishes/veggies to go with this?
whatever you want!!
First😍✨
I’m guessing I shouldn’t attempt flambé in my Teflon pan lol 😂
Kick it up a notch with demi-glace instead of beef stock.
Steak Diane family style?
Mid 1900s is that 1905 or 1950s 😁
Jesus Christ is coming soon.
Love God above all 💕
I'm pushing 50. It upsets me when people refer to the 20th century as "the 1900s."
Would it still be fabulous if you didn't use mushrooms? That is one food I can't eat! (sorry!)
G.
I. Ig