Steak Diane Recipe with Mushroom Sauce - Gregcipes

Steak Diane is a classic American dish with a cool name and an even cooler style of preparation, traditionally being flambéd, but unfortunately you won't get to see me do that because I don't want to burn my house down. Set on fire or not, this dish is to die for, especially the sauce which can be made on it's own and used for whatever you see fit. I hope you enjoy!
Ingredients:
2 eye of round steaks
1 tablespoon of chives chopped
1/2 shallot finely chopped
1/2 cup of sliced baby Bella mushrooms
1/4 cup of brandy
1/2 cup beef stock
1/4 cup of heavy cream
2 teaspoons of Worcestershire sauce
2 tablespoons of butter
2 teaspoons of Dijon mustard
Salt and pepper
Directions:
Season steaks. Mix together Worcestershire sauce, Dijon mustard, and beef stock. Melt butter in a pan over medium high heat. When foaming subsides and butter is just starting to brown a bit, put in the steaks. Once seated, turn over. If using thin steaks, they may have seized up and become convex, they'll even out but make sure the whole steak is in contact with the pan. Baste it with the butter. Once the steak is cooked, remove it from the pan. Cooke the shallots and the mushrooms in the remaining butter. Once the mushrooms and shallots are cooked, deglaze the pan with the brandy. Once the brandy is almost all evaporated, add the beef stock mixture. Season and let cook for 1-2 minutes then add the heavy cream. Let cook for 1-2 more minutes and then turn down the heat and add the chives. Stir and then pour the sauce over the steaks (or add the steaks back to the pan to cook in the sauce if they can take more cooking). Serve and enjoy!
Music: bensound.com

[@Apollo_Blaze]

A classic from the 70s....people really need to taste this...beautiful job...very nice relaxed video...Thank you!

[@jaynehinds3339]

We Brits just say WHOOSTER SAUCE 😂🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@9929kingfish]

Good steak.

[@peterlarsen7779]

Looks deliscious! 👍😋😋
I noticed you didn't flambé the mushrooms and challottes after you added the brandy - which was a trademark of steak Diane at the time.
Try pronouncing it ]warster_sauce[ 😉

[@GregcipesByGreg]

Yeah, it was the for flare when preparing the dish tableside, but flare is all it adds (and maybe speeds up cooking time) and it is really dangerous to do especially in an apartment like the one this video was filmed in

[@ccastro820]

What’s dis here sauce?

[@jaynehinds3339]

Hey,,if you cut about an inch 8nto the meat with kitchen shears,,before you cook it,,th3 meat will stay flat ,,,

[@GregcipesByGreg]

Thanks for the tip!

[@sshmuckatelli]

😂😂😂

[@BillyDee159]

You burned the butter

[@GregcipesByGreg]

it did get pretty dark brown, but trust me, I don't remember that sauce tasting like burnt butter

[@olderguyrny]

What? No garlic?

[@tankarian]

that meat is cut too thin

[@GregcipesByGreg]

Thanks for the comment! I'll say that for a recipe like this I prefer to use a thin, cheap cut of steak so that the flavor of the sauce can really shine. I think thicker, more expensive cuts should not be combined with such strong and overpowering flavors so that the steak itself really shows off its flavor. Thinner, leaner (which usually is synonymous with cheaper) steaks don't really have too much of that great steak flavor on their own, so this recipe is a good way to use them!

[@CompoundNihilist]

Steak Diane entails a steak pounded thin, so this was authentic.