Today we’re making Steak Diane. You can use other cuts of beef such as ribeye, skirt, or sirloin steaks. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
(4) 4-ounce (114g) beef tenderloin medallions pounded 3/4″ thick
2 tablespoons (28g) neutral oil avocado, vegetable, etc.
2 tablespoons (28g) unsalted butter
8 ounces (226g) cremini mushrooms – sliced
1 medium shallot – minced
1 tablespoon (14g) tomato paste
1/3 cup (80g) cognac or brandy
1/2 cup (120g) low-sodium beef stock
1/2 cup (120g) heavy cream
2 teaspoons (9g) Dijon mustard
1 teaspoon (5g) Worcestershire sauce
1 tablespoon chives or scallions – minced
1 tablespoon flat-leaf parsley – minced
salt and pepper – to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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Watch the Sip and Feast Podcast: https://www.youtube.com/@sipandfeastpodcast. Feel free to use a different cut of beef if you like. Ribeye, skirt, and NY strip all work great, just cook to your preferred internal temp. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Plenty of options to have a rarer steak. Don't halve it/use a thicker cut, sear it less, or just don't finish it in the sauce (just slice it and serve it with the sauce spooned onto it). I definitely wouldn't sear a steak that thin for 1.5-2 minutes per side AND finish it in the sauce for rare.
For a side, it's hard to not immediately think "potatoes" with steak, but something green (green beans, broccoli, asparagus, brussels sprouts) would be great, too. This looks great, though. I love me a good mushroom-y sauce. Beef and mushrooms compliment each other so perfectly.
Salting both sides of the steaks before searing them is not what I would do…Water will get out of the steaks as you sear them… You should salt them on the 2nd side just before turning them around for the 2nd side…
Greetings from Redondo Beach CA USA 🇺🇸. Looks delicious. Cheers 🥂
Awesome vid
If you want it more rare, only sear on the presentation side!
You and family are too awesome. If you want more cognac, pour some in a glass and drink it. Love these videos.
Is there a recipe for Steak Phyllis, or Steak Maude ? LOL
I cut the fat off, slice it up real thin and use it as a lard/butter/oil.
Looks easy to make and have great results, awesome!
Wish I had my own Tara… 😥
Did you ever have this at The Lexington in Saint Paul?
Nice.. thanks for this. Off to get me some brandy & try it out
If you cut the medallions thicker it would easier to cook them in the sauce longer and still get rare
Love your videos. I’m allergic to Mushrooms (damn lol) can you post more on non Mushroom recipes? I cut them out on the recipes but would be nice to see more without Mushrooms. Love your channel bro
You cut the steak with a switch blade. Well, you are in New York. Do you have brass knuckles in your pocket to tenderize the meat? LOL!
So true . File at Costco 19.99 is a steal
Splendid! This was my favorite dish when I was in jr. high. My dad made it a lot: for guests and special occasions. Full of wonderful memories for me. He made it in a chafing dish at the table and always flamed it for the drama and sumptuousness.🎉
Thank you.
How about getting those grams on the video when you use dumb units like ounces?
This looks great
Why do so many people like to eat uncooked meat, or meat that is not fully cooked???
I think I'm gonna try this with strip
Love your channel
I am a fan of Steak Neptunes, but this looks very good and is on my list.
Another awesome recipe.
Soak that meat in bicarb first
Advocate with butter that's crazy
Butter flavor crisco
Hanging out the porcelain throne
Too much sauce.
You have to let it rest.
Thank you for the inspiration! I made a variation of this tonight with lamb loin chops, and it was one of the best meals I've had in a long time.
A recipe without garlic. I'm shocked! Shocked I tell you! 😺
Jokes aside, steak Diane is one of my favourite meals. So good! Thanks, Jim.
The Following is brought to you by the Sip and Feast Comment Section CHoir.
Initiated by Legend Cantankerous Dave's comment and further replied embellished and posted by FreedomRock44 and not by angelicavasquez3870 or Dave but who did share her quick witted reply lyric(JACK AND DIANE to steak Diane lyric)..if any of that makes sense…Just a little sip and feast fan silliness not approved by Sip and Feast who have nothing to do with this comment.
from yesterday
@CantankerousDave
11 hours ago
“A little ditty… about steak diaaaane” pops into my head every time I see the name of this dish.
@FreedomRock44
10 hours ago (edited)
Two Meatty Steakssssss……..Uppppp………. In the fryinnnnnnn Pannnnnnnnnn!!!!!!!!!!!
@FreedomRock44
9 hours ago (edited)
Mushroom Sauccccceeeeeee……… notttt from a canned Jarrrrrrrrrrrrrr!!!!!!!!!!
@FreedomRock44
9 hours ago (edited)
Steak Diane being cookedddddd……..on top of Jim's Kitchen Island barrrrrrrrrrrr!!!!!!!
@angelicavasquez3870
5 hours ago
@FreedomRock44
So Jimmy say
oh yea, life goes onnn, long after the thrill, of eating is gonnneee
@FreedomRock44
5 hours ago (edited)
Let it drop……..Eat a rollllllllllllll……..Here comes Taraaaaa……….She picked James up from Schoollllllllllllllllllllll!!!!!!!!!!
@FreedomRock44
51 seconds ago (edited)
Drink some Ovaltineeeeee………as fast as you can……….Jim is coming home real soon to make Steak Diane AGAINNNNNNNNNNNN!!!!!
As usual Jim, nice job! Used to make this in the business back in the day the same way. Looks amazing.
What cognac would you recommend for this dish?
This popped up on my Google feed this morning. Made it this evening. My wife took her first bite and said, “that’s special.” Easy, quick, and absolutely delicious.
How do you convert INCHES to ML? ML means milliliters. That is LIQUID. INCHES ARE NEVER LIQUID MEASURES.
First time I had steak Diane was 1985 in Missoula, it was prepared at my table exactly as you did and it was marvelous!
19 mm is a funny way to say 2 cm.
I don't really think that another minute or two in the sauce is going to infuse the steak with any more of the flavor from the sauce.
Got unsubscribed. WTF?!?!
You put rare steaks, and poured the blood from the steaks into the mushroom sauce! Gag me with a spoon!!!! 🤢🤮
Looks really delicious, I have to try that! Thanks again, you guys cook simple and delicious food! And thats how it is: simple is usually tastiest.
this is very similar so a swedish dish called peppersteak! its essentially the same steak with a similar cream sauce, but we cover the sides of the steak with black and green pepper. green pepper and the cream sauce works really well together. most commonly served with green beans and mashed potatoes or potato wedges.
It's pronounced 'Wuss-ter" Sauce, not 'Wershestershire' as you constantly pronounce it. I live near where it's made.
Made this today and it was great! I added garlic right before the tomato paste because why not?
Costco blade-tenderizes their filets. Consider that.