Try this Steak Diane (from Collingwood Cooking Academy) recipe, or contribute your own.

Source: Collingwood Cooking Academy

Still searching for what to cook ?

Name: Steak Diane (from Collingwood Cooking Academy)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 sirloin steaks small (approx 7 oz); 3 shallots peeled and chopped; 4 oz crimini mushrooms or button; 1 tbst salted butter; 1 garlic clove peeled and crushed; 1-2 tbsp Worcestershire sauce to taste; 1 tbsp Dijon mustard; 1/3 cup brandy or cognac; 1 cup heavy cream; 1 small handful parsley; white wine

Find the most delicious recipes here

INGREDIENTS

4 sirloin steaks ; small (approx 7 oz)
3 shallots ; peeled and chopped
4 oz crimini mushrooms ; or button
1 tbst salted butter
1 garlic clove ; peeled and crushed
1-2 tbsp Worcestershire sauce ; to taste
1 tbsp Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
1 small handful parsley
white wine

INSTRUCTIONS

Crush garlic.

Using a rolling pin, roll out the steaks to flatten and cut off any excess fat. Season the steaks on both sides with salt and pepper.

Heat a bit of vegetable oil in a skillet pan large enough to accommodate all steaks in one layer.

Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside to rest.

To make the sauce for the steaks, heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Add the crushed garlic.

Add white wine (no quantity indicated in recipe), worcestershire sauce, then the mustard and heat through for a minute.

Turn up the heat and add the steak and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite.

Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat.

Introduce the steaks back into the pan and cook further depending on how well done you like them.

Chop the parsley and add half to the pan.

Serve rest of parsley on top of steaks when serving.

NOTES

Alert editor

Steak Diane (from Collingwood Cooking Academy)

4 sirloin steaks small (approx 7 oz)
3 shallots peeled and chopped
4 oz crimini mushrooms or button
1 tbst salted butter
1 garlic clove peeled and crushed
1-2 tbsp Worcestershire sauce to taste
1 tbsp Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
1 small handful parsley
 white wine

Crush garlic.

Using a rolling pin, roll out the steaks to flatten and cut off any excess fat.  Season the steaks on both sides with salt and pepper.

Heat a bit of vegetable oil in a skillet pan large enough to accommodate all steaks in one layer.

Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside to rest.

To make the sauce for the steaks, heat some olive oil in a separate pan.  Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter.  Add the crushed garlic.

Add white wine (no quantity indicated in recipe), worcestershire sauce, then the mustard and heat through for a minute.

Turn up the heat and add the steak and tilt the pan away from you.  Pour the brandy into the far end and allow it to ignite.

Once the alcohol has burnt off, swirl the juices around the pan.  Add the cream and allow the sauce to thicken before turning down the heat.

Introduce the steaks back into the pan and cook further depending on how well done you like them.

Chop the parsley and add half to the pan.

Serve rest of parsley on top of steaks when serving.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (714g)
Recipe Makes: 4 Servings

Calories: 1396
Calories from Fat: 797 (57%)

Amt Per Serving		% DV

	Total Fat 88.6g	118 %
	Saturated Fat 38.1g	190 %
	Monounsaturated Fat 36.4g
	Polyunsanturated Fat 3.4g
Cholesterol 326.5mg		100 %
Sodium 374.6mg		13 %
Potassium 2113.3mg		56 %
Total Carbohydrate 6.1g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 5.6g
Protein 125.7g		180 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1396

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!