Steak Dianne

This version of Steak Diane brings a modern touch to the traditional recipe with the addition of chestnut mushrooms and a splash of lemon juice, enhancing the richness of the sauce with a slight acidity. Enjoy preparing this delectable dish!

Serves 1 but you can adapt as needed!

Ingredients:

• 1centre cut fillet steaks (about 180 grams each)1 beef fillet steak (about 180 grams)
• Salt and freshly ground black pepper, to taste
• 1/2 tablespoon unsalted butter
• 1/2 tablespoon olive oil
• 1/4 shallot, finely chopped
• 1 clove garlic, minced
• 40 grams chestnut mushrooms, thinly sliced
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 15 ml brandy
• 30 ml heavy cream
• 1/4 teaspoon fresh thyme leaves
• 1 teaspoon chopped parsley (for garnish)
• Juice of 1/4 a lemon

Instructions:

Prepare the Steaks:

• Season the steak generously with salt and pepper on both sides.
• In a large skillet over medium-high heat, melt 1 tablespoon of butter together with the olive oil.

Cook the Steaks:

• Once the pan is hot, add the steak. Cook for about 3-4 minutes on each side for medium-rare, or adjust the timing based on the thickness of the steaks and desired doneness.
• Remove the steak from the skillet and set  aside on a plate, loosely covering with foil to keep warm.

Make the Sauce:

• In the same skillet, reduce the heat to medium. Add the shallot and garlic, sautéing until translucent, about 2 minutes.
• Add the mushrooms and cook until they are golden brown, about 5 minutes.
• Stir in the Dijon mustard and Worcestershire sauce.
• Carefully pour in the brandy. If safe to do so, you can flambé the brandy by lighting it with a match to burn off the alcohol. Let the flames die down.
• Stir in the cream and thyme, and let the sauce simmer for a couple of minutes until it thickens slightly.

Finish the Dish:

• Return the steak to the pan, spooning the sauce over it. Cook for an additional minute, ensuring they are heated through and coated with the sauce.
• Add the lemon juice, then taste and adjust the seasoning if necessary.

Serve:

• Plate the steak and pour over any remaining sauce. Garnish with chopped parsley.
• Serve immediately, ideally with a side of sautéed potatoes or fresh green salad.