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Steak Diane
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Steak Diane

30 minServes 2Nutri-Score C€€€
from @notorious_foodie27 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • ribeye steak (room temperature, patted dry)Meat2 pieces
  • saltSpices3 g
  • black pepper (freshly ground)Spices2 g
  • butter (divided)Dairy40 g
  • olive oilPantry15 ml
  • shallot (finely chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • mushrooms (sliced)Produce200 g
  • cognacBeverages60 ml
  • Worcestershire saucePantry15 ml
  • Dijon mustardPantry10 g
  • beef stockPantry120 ml
  • heavy creamDairy100 ml
  • parsley (chopped)Produce10 g

per serving

Nutrition

759kcal

Carbs
9 g
Proteins
48 g
Fat
59 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Tongs
  • Mixing bowl

step by step

Method

  1. Season the steaks

    • Pat the steaks dry and season generously with salt and black pepper on both sides.
    Step 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.
    Step 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.
    Step 3

  4. Flambé with cognac

    • Pour in the cognac and carefully flambé to burn off the alcohol.
    Step 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.
    Step 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.
    Step 6
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