Imen Dridi This Julia Child Steak Diane recipe features beef tenderloin medallions, mushrooms, shallots, garlic, and a savory sauce. Prep time is 15 minutes, cook time is 20 minutes, and it serves four people.
Try More Julia Child Recipes:
🤎 Why You’ll Love This Steak Diane Recipe:
- Flavor Explosion: The blend of tender beef, aromatic shallots, and earthy mushrooms creates a symphony of flavors that dance on your taste buds.
- Quick and Easy: With just 35 minutes from start to finish, this recipe fits perfectly into busy schedules without sacrificing taste or quality.
- Restaurant Quality at Home: Impress your guests or indulge yourself with a dish that rivals what you’d find at a high-end steakhouse, all from the comfort of your own kitchen.
- Sauce Perfection: The creamy, tangy sauce, enriched with Cognac and cream, elevates the dish to gourmet status, ensuring each bite is packed with decadence and satisfaction.
❓ What Is Julia Child Steak Diane Recipe?
Julia Child Steak Diane is a classic dish made with beef tenderloin, mushrooms, shallots, and a flavorful sauce. It boasts a tender texture and rich, savory taste.
🍗 Julia Child Steak Diane Ingredients:
- 1 tablespoon unsalted butter
- 1/2 tablespoon extra-virgin olive oil
- 4 (3-ounce) beef tenderloin medallions, pounded 3/4-inch thick
- Kosher salt
- Freshly ground black pepper
- 1 small shallot, minced
- 1 garlic clove, minced
- 1/4 pound button mushrooms, sliced 1/4-inch thick
- 1/4 cup Cognac or other brandy
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup veal demiglace (see Note)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon finely chopped scallions
- 1 teaspoon finely chopped fresh flat-leaf parsley
- Hot sauce, such as Tabasco
🥘 How To Make Julia Child Steak Diane
- In a big pan, heat the butter and olive oil together. Taste and add salt and pepper to the meat. Then cook it over high heat for about one minute, or until the bottom gets a little brown. After 45 seconds, turn the pieces over and cook for another minute. Then, put them on a plate and cover them with foil.
- Add the garlic and onion to the pan and stir them around over medium-low heat for about 20 seconds, until they start to smell good. Add the mushrooms and season with salt and pepper to taste. Cook for about two minutes, or until the mushrooms are soft.
- Take the pan off the heat, add the cognac, and carefully light it with a long match.
- After the flames go out, add the mustard and cream and stir for one minute over medium-low heat.
- Put the Worcestershire sauce, onions, parsley, and veal demiglace into the bowl and mix them together. Add salt, pepper, and hot sauce to taste.
- Toss the meat and any juices that have built up in the pan to coat it. Simmer for about one minute, or until everything is hot. Place the meat on plates, top with sauce, and serve.
💭 Recipe Tips:
- Use tenderloin medallions of uniform thickness for even cooking.
- Don’t overcook the beef; aim for medium-rare to maintain juiciness.
- Avoid substituting key ingredients like brandy or veal demiglace for authentic flavor.
- Adjust the spiciness level of the sauce according to personal preference with hot sauce.
- Ensure the sauce reaches desired thickness by adjusting cream and demiglace ratios carefully.
🥗 What To Serve With Steak Diane?
Serve Steak Diane with classic accompaniments like mashed potatoes or creamy polenta to soak up the rich sauce pair with a side of steamed vegetables or a crisp green salad for a balanced and satisfying meal.
🎚 How To Store Leftovers Steak Diane?
- Refrigerator: To store Leftovers Steak Diane refrigerate it in an airtight container for up to 3 days.
- Freezer: To freeze place cooled Leftovers Steak Diane in freezer-safe bags or containers removing as much air as possible and store for up to 3 months.
🥵 How To Reheat Leftovers Steak Diane?
- Microwave: Place Leftovers Steak Diane on a microwave-safe plate cover it with a damp paper towel, and heat in for up 4-6 minutes intervals until warm.
- Stovetop: Reheat Leftovers Steak Diane in a skillet over low heat for up 4-8 minutes stirring occasionally until heated through.
- Oven: Place Leftovers Steak Diane in an oven-safe dish cover it with foil and heat at 325°F for up 5-7 minutes until warmed.
FAQ’S
Can I Use A Different Cut Of Beef For Steak Diane?
Yes, you can use alternative cuts like sirloin or ribeye for Steak Diane, but ensure they’re tenderized and sliced thinly for best results.
How Do I Know When The Beef Medallions Are Cooked Perfectly For Steak Diane?
To ensure beef medallions are cooked perfectly for Steak Diane, aim for an internal temperature of 130-135°F for medium-rare, or adjust based on personal preference.
How Do I Prevent The Steak Diane Sauce From Curdling?
Prevent Steak Diane sauce from curdling by gradually adding cream, stirring constantly, and avoiding high heat to maintain its smooth texture.
Can I Make Steak Diane Sauce Without Alcohol?
Yes, you can make Steak Diane sauce without alcohol by substituting with beef broth or stock for flavor enhancement.
Try More Julia Child Recipes:
Julia Child Steak Diane Nutrition Facts
Amount Per Serving
- Calories: 500
- Protein: 35 grams
- Fat: 35 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Sodium: 700 milligrams
Julia Child Steak Diane
Description
This Julia Child Steak Diane recipe features beef tenderloin medallions, mushrooms, shallots, garlic, and a savory sauce. Prep time is 15 minutes, cook time is 20 minutes, and it serves four people.
Ingredients
Instructions
- In a big pan, heat the butter and olive oil together. Taste and add salt and pepper to the meat. Then cook it over high heat for about one minute, or until the bottom gets a little brown. After 45 seconds, turn the pieces over and cook for another minute. Then, put them on a plate and cover them with foil.
- Add the garlic and onion to the pan and stir them around over medium-low heat for about 20 seconds, until they start to smell good. Add the mushrooms and season with salt and pepper to taste. Cook for about two minutes, or until the mushrooms are soft.
- Take the pan off the heat, add the cognac, and carefully light it with a long match.
After the flames go out, add the mustard and cream and stir for one minute over medium-low heat. - Put the Worcestershire sauce, onions, parsley, and veal demiglace into the bowl and mix them together. Add salt, pepper, and hot sauce to taste.
- Toss the meat and any juices that have built up in the pan to coat it. Simmer for about one minute, or until everything is hot. Place the meat on plates, top with sauce, and serve.
Notes
Use tenderloin medallions of uniform thickness for even cooking.
Don’t overcook the beef; aim for medium-rare to maintain juiciness.
Avoid substituting key ingredients like brandy or veal demiglace for authentic flavor.
Adjust the spiciness level of the sauce according to personal preference with hot sauce.
Ensure the sauce reaches desired thickness by adjusting cream and demiglace ratios carefully.
