Empty My Fridge
Classic Steak Diane | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil3 tbsp
- Butter1 tbsp + 2–3 tbsp + 1 tbsp
- Onion · chopped½ cups
- Shallot · minced2 tbsp
- Mushroom · sliced1 ½ cups
- Tarragon · chopped1 tbsp
- Parsley · chopped2 tbsp
- Garlic · chopped1–2 tbsp
- Worcestershire sauce2 tbsp
- Madeira Wine1 cup
- Brandy2 tbsp
- Beef stock2 cups
- Beef · sliced1 ½ lb
Instructions
- Heat 1 tablespoon olive oil and sweet butter in a frying pan. Add the onion and cook until light golden brown, then add the shallots and cook until golden brown.
- Add the mushrooms and tarragon and cook until they have released most of their water. Add the garlic and cook until fragrant, about 15 to 20 seconds.
- Add the Madeira, Worcestershire sauce, cognac and stock, and cook for 5 to 10 minutes.
- Off the heat, adjust the sauce's thickness with sweet butter, adding a little more cognac if wanted.
- Pound each steak medallion to ¼ inch thick between plastic wrap or parchment.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a sauté pan. When the butter foams, add the steak and cook to your liking.
- Place each steak on a plate, spoon the sauce over and serve immediately.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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