Steak Diane – Gordon Ramsay

Steak Diane is one of the classic steakhouse meals. It is made with seasoned thin steaks, seared in butter, and simmered in a thick, rich and creamy flambéed mushroom sauce. To complete the meal, the steak is served with flavorful sautéed peas and potatoes. Back in the 70s, cooks would even flambé the sauce tableside for a dramatic presentation. Steak Diane is slowly falling out of favor and being replaced by sous vide style steaks. The meal may not be that trendy anymore but it is made with flavors and ingredients that we love and usually have on hand. If you want to serve your family and friends this classic meal, then let Gordon Ramsay himself show you how to do it like a pro.

Ingredients:

This recipe takes about 60 minutes to make. Serves 4.

• 4 sirloin steaks
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil

Sauce:
• 1 tbsp olive oil
• 2 shallots, sliced thinly
• ¼ tsp salt
• ⅛ tsp black pepper
• ½ cup of sliced chestnut mushrooms
• 1 tbsp salted butter
• 1 garlic clove, crushed
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 3 tbsp brandy
• 1 cup of heavy cream
• ¼ cup of chopped flat-leaf parsley

Sautéed Potatoes:
• 3 tbsp olive oil
• 1 pound of baby potatoes, cut in half, parboiled and drained
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• 2 garlic cloves, crushed
• 1 tbsp unsalted butter
• 1 tbsp of chopped fresh rosemary

Sautéed Peas:
• 2 cups of frozen peas, parboiled and drained
• 1 tsp olive oil
• 1 tbsp butter
• 1 tsp salt
• ¼ tsp freshly ground black pepper

Instructions:

Using a sharp knife, trim off all the fat from the sirloin steaks.
Using a rolling pin, flatten each steak to 1/4-inch thickness.
Season the steaks on both sides with salt and pepper.
Heat olive oil in a large skillet over high heat.
Gently slide the sirloin steaks into the pan.
Sear the steaks for exactly 45 seconds on each side.
Transfer the seared steaks to a plate and let them rest while you prepare the sauce.
Drizzle olive oil in the same pan and reduce the heat to medium.
Add shallots, salt, and pepper, then sauté for 2 to 3 minutes.
Add mushrooms, butter, and garlic, then continue sautéing for 2 to 3 minutes.
Add Worcestershire sauce and Dijon mustard, then stir-fry for 30 seconds.
Carefully pour the brandy into the pan, then slightly tilt the pan to flambé.
Burn off the alcohol for a few seconds, then pour the cream into the pan.
Simmer for a minute, then add the chopped parsley.
Put the seared steaks back into the pan and simmer until desired steak doneness.
To prepare the sautéed potatoes, heat olive oil in a separate pan over medium heat.
Put the parboiled potatoes in the pan, cut-side down.
After a minute, add salt, pepper, garlic, and butter.
Turn the potatoes over, then add chopped rosemary.
Continue sautéing for 2 minutes, then turn the heat off.
To make the sautéed peas, heat olive oil and butter in a separate pan over medium heat.
Add parboiled peas, salt, and pepper.
Stir-fry for 2 to 3 minutes or until the peas are cooked and tender.
To serve, prepare 4 plates.
Put sautéed potatoes and peas on the each of each plate.
Place a piece of steak on each plate, then spoon the sauce on top of every steak.

Ideas And Tips:

Aside from sirloin steak, you can use fillet mignon, flank steak, strip steak, tri-tip, rib eye or flat iron steak. You can also use chicken breast fillet or pork tenderloin.

If you do not want to cook with alcohol, you can replace brandy with apple, peach, apricot, pear or white grape juice.

images – https://www.youtube.com/watch?v=9rWZNHkrsNg>/p>