Steak Diane
Regine Brinson
Steak Diane is a tender steak served with a rich, creamy mustard sauce, often flambéed for a dramatic, flavorful finish.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
- 2 Chuck eye filets
- 1 tbsp salt
- ½ tbsp black pepper
- 2 tbsp neutral oil
- 2 tbsp unsalted butter
- 1 rosemary sprig
- 1 shallot finely chopped
- 2 garlic cloves minced
- 4 baby bella mushrooms sliced
- 2 cups water
- ½ beef maggi cube
- 2 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- ¼ cup crème fraiche
- Chives to garnish
Season steak on all sides.
To a pan on medium-high heat, add in oil and sear steak on both sides to your desired doneness. Baste with butter and rosemary. Set aside.
To the same pan, add in shallots and mushrooms. Sauté until mushrooms have browned and shallots are transclucent.
Add garlic to the pan and sauté until fragrant. Follow with Dijon mustard and cook for an additional minute.
Add in water, bouillon, Worcheshire sauce and stir until combined. Lower heat to medium and allow to cook for 5 minutes.
Stir in crème fraiche and once sauce is combined and creamy, add back the steak and coat steak in sauce.
Serve immediately and enjoy.
Keyword 30 minute recipe, steak, steak diane