Crockpot Steak Diane Recipes

STEAK DIANE

Steps:

• Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°)., Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.

STEAK DIANE

Steps:

• Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
• Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
• To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
• Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.

SLOW COOKED STEAK DIANE CASSEROLE

Steps:

• Preheat the oven to 160C/320F.
• Heat the oil in a large casserole pan over a high heat.
• Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn't impact the look or taste for this recipe to cook it all in one go)
• Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
• Stir in the garlic and tomato puree, cook for a further minute, then add the brandy/whisky, Worcestershire sauce, beef stock and mushrooms.
• Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven* to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure casserole doesn't cook dry. Add good splash of boiling water or stock if it starts to look too dry.
• Once the meat is tender, remove from the oven. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
• Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.
• Serve with mashed potato and green veg such as broccoli, green beans and kale

CROCKPOT STEAK DIANE

Steps:

• Prep: 1) Slice the mushrooms and shallots. 2) Bring salted beef to room temperature for about 30 minutes. 3) Chop chives and parsley fine. 4) Plug in the crockpot and get it hot. Cooking: 1) Heat a heavy pan on med-high to high until hot and then drop in the butter. Once it turns brown and starts to smoke a bit, add the beef (don't overcrowd the pan, work in batches if you need to) and brown on each side for 1 to 2 minutes. 2) Once browned, move the steaks to the crockpot. Add the sliced mushrooms, parsley, chive and pepper as a layer on top of the meat. 3) Keeping the pan hot, add the shallots to the pan and sweat for a few minutes, stirring constantly. Finish deglazing the pan with the beef broth and then pour the whole thing on top of the mushrooms and beef. 4) Cover and cook for 6 to 8 hours on low (4 to 5 on high). 5) 30 minutes before you're ready to serve, add the cognac, recover and smell the magic happen. 6) Remove the steaks to a large bowl and tent loosely with foil. 7) Using a colander over a saucepan, separate the mushrooms and the sauce. Add the mushrooms to the bowl with the beef and retent. 8) Using a roux or flour slurry, create a thickened gravy in the saucepan. Feel free to add more broth and reduce for a few minutes if you think you need more. 9) Serve with green beans and rice or homemade french fries, ladling the mushrooms and sauce and some additional fresh chopped parsley as you like it. 10) Enjoy.