Indulge in the rich and savory flavors of Classic Steak Diane with a modern twist. This dish is not only delicious but also easy to make, making it perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe?
- The combination of tender sirloin steaks, flavorful mushrooms, and creamy sauce creates a mouthwatering experience.
- With quick prep time and simple ingredients, this recipe is perfect for busy individuals looking for a gourmet meal.
- It’s versatile and can be easily adapted for meal prep or dinner parties.
Ingredient Notes:
- Boneless sirloin steaks: Provide a hearty base for the dish.
- Salt and pepper: Enhance the flavors of the steak and sauce.
- Olive oil and unsalted butter: Used for cooking the steak and vegetables.
- Garlic and shallot: Add depth and aroma to the dish.
- Mushrooms: Provide a meaty texture and earthy flavor.
- Worcestershire sauce and Dijon mustard: Infuse the sauce with tanginess and depth.
- Beef broth and heavy cream: Create a rich and creamy sauce.
- Brandy or cognac (optional): Adds a touch of sophistication with a flambé finish.
- Fresh parsley: Garnish for a pop of color and freshness.
Step-by-Step Instructions:
- Season the sirloin steaks with salt and pepper.
- Heat olive oil and butter in a skillet, then sear the steaks until cooked to your liking.
- Remove the steaks and sauté garlic, shallot, and mushrooms in the same skillet.
- Deglaze the pan with Worcestershire sauce, Dijon mustard, beef broth, and heavy cream.
- Return the steaks to the pan and simmer until the sauce thickens.
- Optional: flambe with brandy or cognac for a flamboyant finish.
- Garnish with chopped parsley before serving.
Helpful Tips:
- For a bolder flavor, marinate the steaks in the Worcestershire sauce and Dijon mustard mixture before cooking.
- Use a meat thermometer to ensure your steaks are cooked to your desired doneness.
- Substitute brandy or cognac with a splash of balsamic vinegar for a non-alcoholic alternative.
Expert Tips for the Best Results:
- Allow the steaks to rest for a few minutes before slicing to retain their juices.
- Use a mix of button and cremini mushrooms for a variety of textures in the dish.
Serving Suggestions:
Pair your Steak Diane with mashed potatoes, steamed asparagus, or a crisp green salad. For drinks, try a bold red wine or a classic martini to complement the flavors.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth to prevent drying out.
Frequently Asked Questions:
- Can I use a different cut of steak for this recipe?
- While sirloin steaks work best, you can also use filet mignon or ribeye for a luxurious twist.
- Is it necessary to flambe the dish with brandy or cognac?
- No, this step is optional but adds a dramatic flair to the dish.
- Can I make this recipe ahead of time?
- Yes, you can prepare the sauce in advance and reheat it when ready to serve with freshly cooked steaks.
- How can I adjust the sauce thickness?
- Simmer the sauce longer for a thicker consistency or add more beef broth for a thinner sauce.
Conclusion:
Classic Steak Diane with a Twist is a delightful dish that will impress your taste buds and guests alike. Try this recipe for a memorable dining experience and share your feedback with us. Enjoy!
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Classic Steak Diane with a Twist
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Classic Steak Diane recipe gets a modern twist with the addition of mushrooms and a creamy sauce. Perfect for a special dinner or date night at home.
Ingredients
Units
Scale
Steak:
-
- 2 boneless sirloin steaks (1 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce:
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup mushrooms, sliced (button or cremini)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons brandy or cognac (optional, for flambé)
- Chopped fresh parsley, for garnish
Instructions
- Season the steaks: Season the steaks with salt and pepper on both sides.
- Cook the steaks: Heat olive oil in a skillet over medium-high heat. Cook the steaks to desired doneness, then set aside and keep warm.
- Make the sauce: In the same skillet, melt butter and sauté garlic, shallot, and mushrooms until softened. Stir in Worcestershire sauce, Dijon mustard, beef broth, and heavy cream.
- Finish the dish: Return the steaks to the skillet, spoon sauce over them, and simmer for a few minutes. If using, carefully flambe with brandy. Garnish with parsley before serving.
Notes
- Feel free to adjust the amount of brandy or cognac used or omit it entirely for a non-alcoholic version.
- You can serve this dish with mashed potatoes or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg