Excellent 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:

• Salt steak and let sit at room temp: Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes.
• Mix broth, Worcestershire sauce, mustard, tomato paste: Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
• Sauté shallots: While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.
• Deglaze pan with cognac: Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.
• Serve steak with sauce: If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives. Links: Chicken Diane - from Angie's Recipes Venison steak Diane from Hank Shaw's Hunter Angler Gardener Cook

STEAK DIANE

Steps:

• Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
• Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
• Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

STEAK DIANE

Steps:

• Season the beef medallions on both sides with the salt and pepper.
• Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
• Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
• Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.
• Preheat the oven to 375 degrees F.
• Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
• Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
• Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
• Meanwhile, place the roasting pan over two burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
• Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
• Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.

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.

STEAK DIANE

Steps:

• Fry the steaks in the butter and oil for 1-2 minutes on each side.
• Remove them (keeping them hot) and add the Worcestershire sauce and lemon juice to the juices in the pan. Stir well and warm through;
• Add the onion and parsley and cook gently for 1 minute.
• Serve the sauce spooned over the steaks.

EASY STEAK DIANE

Steps:

• Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick.
• Remove from plastic and spread the garlic over both sides of each steak and grind over the pepper.
• Heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once.
• Cook a further 1-4 minutes on each side (depending how you like your steak cooked) Remove from pan; cover and keep warm.
• Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy.
• Stir to dislodge any crusty bits from base of pan.
• Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley.
• Return steaks to pan until just heated through.
• Serve immediately with the sauce.

STEAK DIANE

Steps:

• Sprinkle steaks on both sides with pepper, and salt.
• In a large skillet, cook onion and mustard in 2 tablespoons butter for 1 minute, and add steaks.
• Cook for 2-4 minutes on each side or until the meat reaches desired doneness (medium rare meat thermometer reading of 145 degrees), (medium 160 degrees), and well done (170 degrees.).
• Remove steaks to a serving platter and keep warm.
• In the same skillet, add the lemon juice, worcestershire sauce, soy sauce, and the remaining butter.
• Cook and stir for 2 minutes or until thickened.
• Add parsley and chives.
• Serve with steaks.

STEAK DIANE

Steps:

• Sprinkle steaks with salt and pepper.
• Heat 2 T butter in skillet,stir in onions and mustard.
• Add steaks.
• Cook for 3 minutes on each side.
• Remove to serving platter and keep warm.
• To skillet, add lemon juice, worcestershire sauce, and remaining 2 T butter.
• Cook for 2 minutes.
• Add parsley and chives.
• Pour over steaks.

STEAK DIANE

Steps:

• Generously season the steaks all over with salt, then press them down slightly with the palm of your hand so they're roughly the same thickness. Heat the butter in a heavy-based frying pan over a medium-high heat until foaming, then add the thyme so it crackles and sizzles. Add the steaks and use tongs to turn them every 1 min over the course of 6 mins (for very rare), 8 mins (rare) or 10 mins (medium). This helps build an even crust on both sides. Remove the steaks to a warm plate and leave to rest while you make the sauce.
• Scatter the pepper over the butter and thyme already in the pan. Toast for 1 min, then stir in the shallots and cook for another minute until they start to soften. Turn the heat up to high and tilt the pan so the side is against the flame (if using a gas hob). Carefully splash in the brandy. Flambé the shallots until the flames have died down.
• Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute, then pour in the stock. Bring to the boil and cook for 2 mins until reduced by half. Stir in the crème fraîche and simmer until rich and creamy. Taste and add more salt if needed. Scoop out the thyme sprig, then return the steaks and any juices to the pan, spooning the sauce over the steaks. Sprinkle over the tarragon, if using. Bring the steaks to the table in the pan and serve drizzled with more sauce.