Steak Diane - Delicious One Pan Steak Recipe
This is a delicious and quick 1 pan steak with an amazing pan sauce to go with. This is enough to serve 3-4 people. Click the button below to see the video recipe.
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Ingredients:
2 sirloin steaks or filet (6-8 oz ea) cut in half lengthwise or pounded flat (steaks should be around 1/2-3/4 inch thick)
8 oz cremini mushrooms, sliced
1 shallot, thinly sliced
1-2 cloves garlic, thinly sliced
2 tbsp unsalted butter
1 shot bourbon
1/2 c cream
1 c beef stock
2 t Worcestershire sauce
1 t dijon mustard
1 stem rosemary, sage and thyme - rough chopped
Salt
Pepper
Tools needed:
Cutting board
Sharp knife
Measuring cups and spoons
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Large saute pan, check this one out
Paper towels
How to make it:
The meat sears the best if it is room temperature. Season the meat with kosher salt and black pepper and set aside on a plate for about 1 hour to let the meat come up to room temperature.
Cut up the mushrooms, shallots, garlic and herbs.
Slice the meat in half lengthwise or pound flat to 1/2-3/4 inch thick.
Warm up large saute pan over medium high heat until it just barely starts to smoke. Pat the meat completely dry with a paper towel on all sides. This is important to get a good caramelized crust on the outside of the meat. Caramelization = flavor.
Add 2 tbsp oil to the pan and carefully place the meat in, dropping the meat away from you. Sear the meat for 1 to 1-1/2 minutes per side. I generally like to cook the meat thoroughly with this dish, you can cook it to whatever temperature you like (rare, medium rare etc).
Once the meat is done searing, place on a plate and set aside.
In the same pan on the same heat, add the mushrooms and chopped herbs. Saute the mushrooms for 2-3 minutes stirring occasionally until the mushrooms start to brown lightly. Season the mushrooms with salt and pepper and add the shallots. Continue to cook the shallots until they start to turn translucent, this should take a couple minutes, stirring occasionally. Add the garlic and cook the rawness off the garlic for about 30 seconds. Deglaze the pan with the bourbon, you can remove the pan from the heat when doing this. It is not necessary to ignite the alcohol, just simmer it off until it reduces to almost nothing (about 1 minute). Add the stock and the cream. Bring this up to a simmer while scraping the bottom of the pan to get the caramelized bits from the bottom of the pan. Once simmering, add the dijon and stir into the sauce. Add meat with resting juices back to the pan. Reduce the pan heat to medium low and continue to simmer until the sauce has reduce slightly. If you scrape the bottom of the pan with a spoon and it holds its shape for a brief second, it is nicely reduced. Flip the meat over once during this process.
The sauce thickness can be a personal preference of course. Taste the sauce and adjust as needed.
Plate with some mashed potatoes, also great with frites! This should serve 3-4 people comfortably.
Enjoy
Logan
