Made this tonight and my hubby and I ate almost all of it
In the realm of culinary delights, few dishes exude the timeless elegance and savory richness of Classic Steak Diane. Originating from mid-20th-century fine dining establishments, this dish has stood the test of time, captivating palates with its succulent beef, luscious sauce, and nuanced flavors. Let’s delve into the art of crafting this culinary masterpiece and elevate your dining experience to new heights.
Ingredients:
For the Steak:
| Ingredient | Quantity |
|---|---|
| Beef tenderloin steaks | 4 (about 6-8 oz each) |
| Salt | To taste |
| Pepper | To taste |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Shallot | 1 small, finely chopped |
| Garlic | 2 cloves, minced |
| Cognac or brandy | 1/4 cup |
| Beef stock | 1 cup |
| Dijon mustard | 1 tablespoon |
| Worcestershire sauce | 1 tablespoon |
| Heavy cream | 1/4 cup |
| Parsley | 1 tablespoon, finely chopped (for garnish) |
Instructions:
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