Steak Diane Recipe

Cook the Steak

Season the grass-fed tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat, then add the tenderloin. Sear for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

Make the Sauce

In the same skillet, add butter and melt over medium heat. Add minced shallots and garlic, cooking until softened, about 2 minutes. Stir in Worcestershire sauce and Dijon mustard, then pour in the beef stock. Let it simmer for about 5 minutes, reducing slightly. Finally, stir in heavy cream and chopped parsley, and let simmer for another 2-3 minutes. Season with salt and pepper to taste.

Prepare the Potato Pavé

Preheat the oven to 375°F (190°C). In a greased baking dish, layer the thinly sliced potatoes, seasoning each layer with butter, salt, and black pepper. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes or until golden and crispy.

Sauté the Vegetables

In a separate skillet, heat olive oil over medium heat. Add the seasonal vegetables, sautéing for about 5-7 minutes until tender. Season with salt and pepper to taste.

Serve

Slice the rested steak and place it on a plate. Spoon the Diane sauce over the steak, arrange the potato pavé and sautéed vegetables alongside. Enjoy your meal!