Hamdi Saidani This delicious from Julia Child is a quick and simple meal that’s sure to impress. With creamy, savory sauce and tender filet mignon steaks, it’s the perfect combination of rich flavors. You can easily customize with common ingredients, making it a flexible and satisfying dinner option!
Ingredients Needed
- 4 (6-ounce) filet mignon steaks
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 2 cloves garlic, minced1 shallot, chopped
- 1/4 cup brandy (2 oz)
- 1/4 cup beef broth (2 oz)
- 1/4 cup heavy cream (2 oz)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Fresh parsley, chopped (for garnish)Fresh chives, chopped (for garnish)
How To Make Steak Diane
- Prepare the Steaks: Flatten the steaks to about 1 1/2 inches thick using a meat mallet. Season both sides with kosher salt and freshly ground black pepper.
- Sear the Steaks: Heat olive oil and butter in a large sauté pan over medium-high heat. Once the butter is melted and oil is hot, add the steaks and sear for 3–4 minutes per side, until well browned. Remove the steaks and set them aside on a plate.
- Cook Garlic and Shallots: In the same pan, add minced garlic and chopped shallots. Cook for about 1 minute, scraping up any steak residue from the pan to flavor the mixture.
- Add Brandy: Remove the pan from heat and carefully pour in the brandy. If the pan ignites, step back and let the flame subside. Return the pan to the heat and simmer for about 2 minutes, scraping the pan again to incorporate the flavors.
- Make the Sauce: Add the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce to the pan. Stir well to combine, and cook for 1 minute until the sauce thickens.
- Serve the Steak: Plate the seared steaks and spoon the sauce generously over them. Garnish with freshly chopped parsley and chives. Serve immediately and enjoy!
Recipe Tips
- Use Room Temperature Steaks: Let your steaks sit out for about 20 minutes before cooking. This helps them cook evenly and stay tender.
- Don’t Overcrowd the Pan: Cook the steaks in batches if needed. Overcrowding the pan can lower the temperature, causing the steaks to steam instead of sear.
- Let the Sauce Simmer: After adding the broth and cream, allow the sauce to simmer until it thickens slightly. This creates a rich, flavorful sauce that clings to the steak.
- Flambé with Care: When adding brandy, be cautious as the pan can ignite. Let the flame subside naturally if it happens, and don’t panic!
- Garnish for Extra Flavor: Fresh parsley and chives add a burst of color and freshness that enhances the dish’s overall flavor and presentation.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers steak diane in a sealed container. It can stay in the fridge for 3 days.
- Reheating: Reheat leftovers steak diane gently in a pan over low heat for about 5-7 minutes, adding a splash of broth or cream to restore the sauce’s texture and prevent it from drying out.
Nutrition fact
Serving Size: 1 serving (approximately 538 grams)
- Calories: 744
- Total Fat: 48g
- Saturated Fat: 20g
- Cholesterol: 195mg
- Sodium: 3.5g
- Potassium: 888.2mg
- Total Carbohydrate: 6.2g
- Dietary Fiber: 1g
- Sugars: 2.6g
- Protein: 50g
More Julia Child Recipes:
- Julia Child Meatloaf Recipe
- Julia Child Rack Of Lamb
- Julia Child Leg Of Lamb
- Julia Child Steak Diane
- Julia Child Beef Meat Stew
Julia Child Steak Diane
Description
This delicious from Julia Child is a quick and simple meal that’s sure to impress. With creamy, savory sauce and tender filet mignon steaks, it’s the perfect combination of rich flavors. You can easily customize with common ingredients, making it a flexible and satisfying dinner option!
Ingredients
Instructions
- Prepare the Steaks: Flatten the steaks to about 1 1/2 inches thick using a meat mallet. Season both sides with kosher salt and freshly ground black pepper.
- Sear the Steaks: Heat olive oil and butter in a large sauté pan over medium-high heat. Once the butter is melted and oil is hot, add the steaks and sear for 3–4 minutes per side, until well browned. Remove the steaks and set them aside on a plate.
- Cook Garlic and Shallots: In the same pan, add minced garlic and chopped shallots. Cook for about 1 minute, scraping up any steak residue from the pan to flavor the mixture.
- Add Brandy: Remove the pan from heat and carefully pour in the brandy. If the pan ignites, step back and let the flame subside. Return the pan to the heat and simmer for about 2 minutes, scraping the pan again to incorporate the flavors.
- Make the Sauce: Add the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce to the pan. Stir well to combine, and cook for 1 minute until the sauce thickens.
- Serve the Steak: Plate the seared steaks and spoon the sauce generously over them. Garnish with freshly chopped parsley and chives. Serve immediately and enjoy!
Notes
- Use Room Temperature Steaks: Let your steaks sit out for about 20 minutes before cooking. This helps them cook evenly and stay tender.
- Don’t Overcrowd the Pan: Cook the steaks in batches if needed. Overcrowding the pan can lower the temperature, causing the steaks to steam instead of sear.
- Let the Sauce Simmer: After adding the broth and cream, allow the sauce to simmer until it thickens slightly. This creates a rich, flavorful sauce that clings to the steak.
- Flambé with Care: When adding brandy, be cautious as the pan can ignite. Let the flame subside naturally if it happens, and don’t panic!
- Garnish for Extra Flavor: Fresh parsley and chives add a burst of color and freshness that enhances the dish’s overall flavor and presentation.
Julia Child Steak Diane
