Chef John's Steak Diane Recipe
Ingredients List
For the Sauce:
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½ cup demi-glace
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1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
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1 teaspoon tomato paste
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1 pinch cayenne pepper
For the Steaks:
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2 teaspoons vegetable oil
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2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick
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Kosher salt and freshly ground black pepper, to taste
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1 tablespoon unsalted butter, cut into small chunks
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3 tablespoons shallot, minced
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¼ cup Cognac or brandy
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¼ cup heavy cream
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2 teaspoons sliced fresh chives
Instructions
Generously season both sides of the steaks with salt. Let the steaks come to room temperature while you prepare the sauce.
In a bowl, mix together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper.
Heat oil in a skillet over very high heat, swirling to coat the pan. Once the oil begins to smoke, add the steaks and a few knobs of butter. Sear the steaks for 2 to 3 minutes per side, aiming for a rare finish. An instant-read thermometer should read 125°F (52°C). Transfer steaks to a warm plate.
Add shallots to the skillet and cook for 2 to 3 minutes until soft. Remove the skillet from the heat and add Cognac. Carefully ignite with a lighter. Once the flames subside, return the pan to high heat and bring to a boil. Let it simmer for a few minutes to reduce. Stir in the demi-glace mixture, cream, and any steak juices. Cook on high until the sauce thickens, about 3 to 5 minutes. Return steaks to the pan, lower the heat, and simmer gently until the steaks are heated through and cooked to your liking.
Serve the steaks on hot plates, spooning a generous amount of sauce over the top. Garnish with freshly chopped chives.
Chef's Tips
Feel free to swap out the tenderloin steaks for top sirloin steaks. For the demi-glace, you can use 2 cups of a rich, low-sodium or salt-free chicken broth, though it will take longer to reduce.
If you prefer not to flambé the cognac, that's fine; the alcohol will evaporate while cooking. Just be cautious, as it may still catch fire if the heat is too high when reducing the sauce.
Nutritional Information (per serving)
| 1050 | Calories |
| 55g | Fat |
| 44g | Carbs |
| 71g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 1050 | |
| % Daily Value * | |
| Total Fat 55g | 70% |
| Saturated Fat 24g | 119% |
| Cholesterol 247mg | 82% |
| Sodium 2593mg | 113% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 3g | 9% |
| Total Sugars 5g | |
| Protein 71g | 143% |
| Vitamin C 6mg | 7% |
| Calcium 107mg | 8% |
| Iron 9mg | 48% |
| Potassium 918mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5