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Steak Diane

Serve with wild rice and spoon sauce over rice. This dish is an elegant favorite. Use Escoffier's bottled Sauce Robert if it is available.

1 tablespoon finely chopped shallots
2 1" or less thick Beef Tenderloin
2 to 4 ounces butter
4 ounces fresh sliced mushrooms
3 ounces brandy
2 tablespoons parsley flakes
1 tablespoon dried chives
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
4 ounces undiluted beef consomme
1 teaspoon salt
1/2 teaspoon pepper
2 ounces brandy
1 tablespoon glace viand, Optional
A-1 steak sauce, substitute for Sauce Robert, Optional

In a separate bowl mix together parsley, chives, consomme, Worcestershire sauce and sauce Robert. [Fresh chives and parsley are better if available multiply parsley by 3 and chives by 4 if using either fresh ingredient.] In a heavy skillet, melt the butter and gently saute the shallots until golden . [green onion tops can be substituted for shallots] Add the steaks and sear on both sides at high temperature, adding sliced mushrooms.

Pour on brandy and flame . [Let brandy mix for a few seconds for lower flame] When flame is extinguished add mixture to the steaks and mix well with steaks, mushrooms and shallots. Add the remaining brandy and continue to saute until done. If desired add glace viand and stir. [consomme reduced to thick syrup] Put steaks on serving dish and spoon on sauce. Serve with wild rice. The sauce is delicious over the rice.

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