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Steak Diane
Plat

Steak Diane

30 minPour 2Nutri-Score C€€€
par @notorious_foodie27 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • ribeye steak (room temperature, patted dry)Viandes2 morceaux
  • saltÉpices3 g
  • black pepper (freshly ground)Épices2 g
  • butter (divided)Produits laitiers40 g
  • olive oilÉpicerie15 ml
  • shallot (finely chopped)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes2 morceaux
  • mushrooms (sliced)Fruits et légumes200 g
  • cognacBoissons60 ml
  • Worcestershire sauceÉpicerie15 ml
  • Dijon mustardÉpicerie10 g
  • beef stockÉpicerie120 ml
  • heavy creamProduits laitiers100 ml
  • parsley (chopped)Fruits et légumes10 g

par portion

Nutrition

759kcal

Glucides
9 g
Protéines
48 g
Lipides
59 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Pince de cuisine
  • Saladier

pas à pas

Préparation

  1. Season the steaks

    • Pat the steaks dry and season generously with salt and black pepper on both sides.
    Étape 1

  2. Sear the steaks

    • Heat the olive oil in a frying pan over high heat.
    • Sear the steaks until deeply browned, turning once.
    • Add half the butter and baste the steaks with the foaming butter.
    • Transfer the steaks to a plate and rest.
    Étape 2

  3. Cook the mushrooms and aromatics

    • Lower the heat, add the remaining butter to the pan.
    • Add the shallot and garlic and cook until soft.
    • Add the mushrooms and cook until golden.
    Étape 3

  4. Flambé with cognac

    • Pour in the cognac and carefully flambé to burn off the alcohol.
    Étape 4

  5. Build the sauce

    • Stir in the Worcestershire sauce, Dijon mustard and beef stock.
    • Simmer until slightly reduced.
    • Add the cream and simmer until the sauce thickens.
    Étape 5

  6. Finish and serve

    • Return the steaks and their resting juices to the pan and spoon the sauce over.
    • Sprinkle with parsley and serve immediately.
    Étape 6
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