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Steak Diane

Steak–the final frontier.

For me at least.

I usually leave the steak-cooking to the man in the house..mostly ’cause it makes him feel manly.;) So I am a bit out of practice when it comes to grilling or pan-searing a steak.

But, it became my time  to cook steak when the Recipes to Rival selection was announced as Steak Diane. The sauce called for some flambe action, which I did, but since I was flying solo in the kitchen I was unable to get a snapshot of the flames.

steakdiane2

The recipe was relatively quick and easy and could work as a week night meal. I served my steak with a side of sauteed broccolini.  My husband loved the mushrooms and sauce and gave me his permission to make Steak Diane again. ha.

Thank you to Temperance of High on the Hog and Shawnee of Delishes Delishes for selecting this month’s Recipes to Rival dish.

Steak Diane Flambé (recipe from Frank Bordoni  from Great Food Live.)
Ingredients
For the steaks
4 beef medallions
1 tsp Dijon mustard
freshly ground salt and pepper

For the sauce
1 tsp Butter, clarified
1 tsp Worcestershire sauce
2 tbsp Shallots, finely chopped
8 oz. button mushrooms, finely sliced
1 tbsp lemon juice
125ml double cream
1 tbsp Chives, snipped
50ml Brandy

Directions

  1. Rub the medallions of beef with the mustard, season with salt and pepper and set aside.
  2. Heat a large frying pan over a medium heat and when hot, add the clarified butter and Worcestershire sauce.
  3. Add the shallots and mushrooms, and push to the centre of the pan. Arrange the meet around the edge of the pan. Cook for 2 minutes, stirring and tossing the mushroom mixture as you go.
  4. Add the lemon juice and season with salt and pepper.
  5. Turn the steaks over and pour in the cream and chives. Tilt the pan slightly (away from you) and pour in the brandy at the far end. Now turn up the heat to high so that the brandy ignites.  Swirl the sauce around in the pan and turn off the heat.
  6. Put the medallions on 4 plates, pour over the sauce and serve.
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Comments on: "Steak Diane" (3)

  1. Very generous of him to ‘allow’ you to make this again 🙂 It looks great, the broccolini was a great idea.

  2. Nice job! Wasn’t it fun to flambe?

  3. Recipe looks great! Hope you can share it with us at Foodista.com. We also have a link back system that can help you build traffic from Foodista-related pages. Check it out here and let me know what you think. Thanks!

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