Chef Nichol's Steak Diane
Submitted by needlework
Thin-pounded beef tenderloin steaks, pan-seared golden and draped in a flambéed brandy sauce with mushrooms, shallots, and Dijon. A classic bistro showstopper in just 25 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minSteak Diane brings the heat and the drama right to your dinner table.
Think sizzling butter, paper-thin tenderloin steaks getting a quick golden sear, then a splash of brandy that lights up your kitchen like a French bistro on a Friday night.
The sauce is where the magic lives: earthy mushrooms, fragrant shallots, sharp Dijon mustard, and a hit of Worcestershire all mingle in that gorgeous pan fond.
This is the kind of 25-minute meal that looks like you spent hours fussing, but really it’s all about technique and a little confidence.
Chef’s Tips
- Pound steaks evenly to ¼ inch so they cook in about a minute per side. Uneven thickness means uneven cooking.
- Have your brandy measured and ready before you start. The flambé happens fast, so keep a lid nearby just in case.
- Let the steaks rest on the platter while you build the sauce. They’ll stay warm and finish cooking gently.
- Use real beef stock instead of bouillon cubes for a richer, more restaurant-quality sauce.
Ingredients
Directions
Pound steaks between 2 pieces of waxed paper until ¼ inch thick.
Dredge in flour mixed with salt and pepper.
In large skillet melt 1 tablespoon butter.
Add steaks; brown about 1 minute on each side; remove steaks to a platter.
Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set asside.
In same skillet melt remaining butter.
Add mushrooms and shallots; sauté for 2 minutes.
Add brandy and flame.
Stir in boullion and remaining worcestershire sauce.
Cook and stir until hot.
Return steaks to skillet and reheat for 2 minutes.
Sprinkle with parsley if desired.
If wanted, substitute cubed or individual portions of beff round steaks, pounded.
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