Famous Steak Diane Recipe
Madeira-mushroom sauce, steamed asparagus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Mushroom Sauce
Steamed Asparagus
Method
Steak Preparation
- 1
Season the Steaks
Pat the beef tenderloin steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Steaks
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and set aside to rest.
Mushroom Sauce Preparation
- 3
- 4
Deglaze the Pan
Pour in the Madeira wine and scrape the bottom of the skillet to release any browned bits. Bring to a simmer and reduce by half, about 3-4 minutes.
- 5
Add Stock and Cream
Stir in the beef stock and Worcestershire sauce. Allow it to simmer for another 5 minutes, then mix in the heavy cream. Cook until slightly thickened, about 2-3 minutes. Season with salt and pepper to taste.
Asparagus Preparation
- 6
Steam the Asparagus
While the sauce is simmering, prepare the asparagus. Trim the woody ends off the asparagus spears. Place them in a steamer basket over boiling water and steam for about 3-4 minutes until tender but still crisp.
- 7
Finish the Asparagus
Remove the steamed asparagus from the steamer and toss with butter and salt to taste.
Plating
- 8
Serve
Slice the rested steaks and arrange on plates. Spoon the mushroom sauce over the steaks and serve with the buttered asparagus on the side.
