Steak Diane

Steak Diane
Photo by James Carrier

Ingredients

  • 2 tablespoons dry sherry
  • ¾ cup finely chopped shallots or onion
  • 1 ½ pounds fat-trimmed narrow end of beef tenderloin
  • 2 tablespoons butter or margarine
  • Salt
  • ¼ cup dry white wine
  • 2 teaspoons dry mustard
  • + 19 more ingredients
    • Salt
    • 2 tablespoons brandy
    • 2 tablespoons dry sherry
    • 1 ½ pounds fat-trimmed narrow end of beef tenderloin
    • 1/3 cup whipping cream
    • 1 to 1 1/2 tablespoons coarse-ground pepper
    • 1 tablespoon Dijon mustard
    • ½ cup beef broth
    • ¼ cup dry white wine
    • 1/3 cup whipping cream
    • ¼ cup white wine vinegar
    • ½ cup beef broth
    • 2 teaspoons dry mustard
    • 2 tablespoons brandy
    • 2 tablespoons butter or margarine
    • ¼ cup white wine vinegar
    • ¾ cup finely chopped shallots or onion
    • 1 tablespoon Dijon mustard
    • 1 to 1 1/2 tablespoons coarse-ground pepper

1. Cut thickest part of beef across the grain into 1 1/2-inch-long pieces. Cut thinnest end into 2-inch-long pieces. Turn each piece onto a cut side and press down firmly to flatten. 2. Sprinkle meat evenly on each side with pepper, pressing it onto the surface. 3. In an 11- to 12-inch nonstick f...

View full recipe at My Recipes

Comments

Variations on Steak Diane

  • Steak Diane
    • 1 tablespoon vegetable oil
    • 2 tablespoons unsalted butter
    • 4 scallions
    • 1 16- to 19-ounce can black-bean soup
    • 2 tablespoons flat-leaf parsley
    • +4 other ingredients
  • Steak Diane
    • 4 3-ounce filet mignon medallions
    • 4 teaspoon(s) minced shallots
    • 0.25 teaspoon(s) freshly ground pepper
    • 0.25 cup(s) Cognac or brandy
    • +10 other ingredients


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