Steak Diane
Food Wishes · ♥ 10.3K likes · 995K views · 63 min video
Read about tenderloin (filet mignon, chateaubriand, tournedos) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole beef tenderloin
Trim the tenderloin of external fat and membranes and flatten to about half an inch.
Steak Diane and tableside cooking
- kosher salt
- freshly ground black pepper
Season generously both sides with kosher salt and black pepper; leave at room temperature 15 to 20 minutes.
- Dijon mustard
- 2 tsp Worcestershire sauce
- tomato paste
- cayenne
- ½ cup homemade demi-glaze
- cognac or brandy
Mix the sauce base: Dijon, 2 tsp Worcestershire, a little tomato paste, a shake of cayenne and half a cup of warmed demi-glace.
Mixing the Diane sauce base
- heavy cream
- vegetable oil
- cold butter
Heat a little vegetable oil over very high heat until the first wisp of smoke; add the steaks and a few chunks of cold butter.
- finely minced shallots
Reduce to medium, add a big spoon of minced shallots and cook 2 to 3 minutes until starting to soften.
Return to high, add the sauce base, bring to a boil and reduce a couple of minutes.
Add heavy cream and any accumulated juices and cook on high until the sauce starts to thicken.
Return the steaks with their juices, drop to low and simmer gently until heated through and done to taste; taste and add salt.