Traditional Steak Diane (9oz. Tournedos Of Beef) Recipe
Recipe information
Make Traditional Steak Diane (9oz. Tournedos Of Beef) in just 35m. Seared PRIME beef steaks with a cognac-mushroom sauce
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Ingredients
Pastas & Entrees
Pastas & Entrees
1. Season the beef
Pat the steaks dry with paper towels. Season both sides with 0.5 tsp salt and 0.5 tsp pepper.
2. Sear the steaks
In a skillet, heat 1 tbs olive oil with 1.5 tbs butter over medium-high heat. Sear steaks 2-3 minutes per side until browned and crust forms. Remove and let rest loosely tented for 5 minutes.
3. Prepare aromatics
In the same pan, add remaining butter if needed and the shallot and garlic. Sauté until translucent and fragrant, 1-2 minutes.
4. Cook mushrooms
Add the sliced mushrooms. Cook until browned and their moisture evaporates, about 5-7 minutes.
5. Deglaze with cognac
Carefully pour in cognac and ignite to flambé, allowing flames to burn off and alcohol to reduce, about 1-2 minutes.
6. Reduce with stock
Add beef stock and cook until reduced by half, about 3-4 minutes.
7. Finish sauce
Stir in Dijon mustard and Worcestershire sauce. Pour in heavy cream and simmer until the sauce thickens slightly, about 3-5 minutes.
8. Return steaks to sauce
Return steaks to the pan and spoon sauce over; cook 1-2 minutes to rewarm the beef and infuse flavor.
9. Finish and serve
Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped parsley on top before serving.
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