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Steak Diane
This dish harkens back to a retro date-night supper at a fine dining restaurant, but why not dust off this oldie but goodie and simplify it to be a retro rad weekday family meal?! Enjoy this Steak Diane recipe by Chef Emily Ellyn where she takes the rich beef reduction sauce finished with brandy, mustard, and cream and makes it even richer and creamier with sauteed mushrooms and Frigo® Whole Milk Ricotta Cheese.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Yield: 2; 8-ounce beef tenderloins
Ingredients
- 2 (8-ounce) beef tenderloin medallions
- 2 tablespoons olive oil, divided
- 2 shallots, peeled and sliced thin
- 8 ounces cremini mushrooms, cleaned and sliced thin
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 1/2 tablespoons Worcestershire sauce, to taste
- 1 tablespoon Dijon mustard
- ¼ cup brandy or cognac
- 1 (1.5 ounces) package More Than Gourmet® Beef Demiglace or Mushroom Stock
- ½ cup Frigo® Whole Milk Ricotta Cheese
- ¾ cup heavy cream
- 3 tablespoons fresh flat-leaf parsley, minced
- Salt and freshly ground black pepper, to taste
Directions
Rinse steaks under cool water, pat dry, and season both sides with salt and pepper. Heat a tablespoon olive oil in a sauté pan large enough to accommodate the steaks without crowding.
Quickly sauté the steaks for up to a minute on each side, remove from the pan, and set aside to rest. Wipe the sauté pan out with paper towels and return to heat.
Make the sauce for the steaks by heating 1 tablespoon olive oil in the sauté pan over medium heat. Add the sliced shallots to the pan and allow to soften for about 2 minutes before adding the sliced mushrooms with a tablespoon of butter and garlic. Allow to cook for another 2 minutes and then add the Worcestershire sauce followed by the mustard. Heat through for one minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite (if using an electric stove, carefully ignite with a long grill lighter). Be careful that the flame does not flare up and catch anything on fire. Once the alcohol has burned off, swirl the juices around the pan.
In a small bowl, whisk together a half cup of water with the package of beef demiglace, Frigo® Whole Milk Ricotta Cheese, and heavy cream. Whisk mixture into the sauté pan and allow the sauce to thicken on high heat before turning down the heat to medium.
Add steaks back into the pan and cook to desired doneness (about 4-6 minutes for medium-rare, 7-9 minutes for medium, and 10-12 for well-done). Remove the pan from heat, stir in the parsley, and taste the sauce. Add salt and pepper to taste.
Serve steaks over potatoes and your favorite vegetables, and finish with spoonfuls of the sauce!
