Diana Steak
4 servings
30 minutes
Steak Diana is an exquisite dish of British cuisine rooted in classical gastronomy traditions. This luxurious steak, perfectly seared, is complemented by a rich creamy cognac sauce with mushrooms, shallots, and spicy notes of Dijon mustard and Worcestershire sauce. Flambéing with cognac adds a special charm to the dish, revealing its aromatic depth. The taste of Steak Diana is rich, with juicy meat and a velvety, slightly spicy sauce. It is perfect for a romantic dinner or special occasion, creating an atmosphere of elegance. Traditionally served with a side of potatoes or vegetables that beautifully complement its rich flavor. This is not just a meat dish – it is gastronomic art capable of captivating the heart of a true gourmet.
1
Heat oil in a pan over high heat. Rub the steaks with salt and pepper. Cook in the pan to your desired doneness. Place the cooked steaks on a plate and set aside.
- Canola oil: 2 tablespoons
- Filet mignon: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Return the pan to high heat and pour in the broth. Cook for about 10 minutes until about 1/3 of the broth remains. Transfer the broth to a bowl and set aside.
- Beef stock: 1 glass
3
Melt the butter in a pan, sauté the chopped garlic and shallots. Then add the chopped mushrooms and cook until they release their juice and the liquid evaporates.
- Unsalted butter: 2 tablespoons
- Garlic: 2 cloves
- Shallot: 1 g
- Oyster mushrooms: 120 g
4
Then pour in the cognac and ignite it. Cook until all the alcohol evaporates and the flame goes out. Then add the broth, cream, mustard, Worcestershire sauce, and Tabasco sauce. Place the cooked steaks back in the pan and cook while stirring the sauce for about 4 minutes. Serve the steaks on plates. Add chopped parsley and onion to the sauce. Mix well. Drizzle the sauce over the steaks. Enjoy your meal!
- Cognac (brandy): 0.5 glass
- Beef stock: 1 glass
- Heavy (double) cream: 1 glass
- Dijon mustard: 1 tablespoon
- Worcestershire sauce: 1 tablespoon
- Tabasco sauce: 1 teaspoon
- Chopped parsley: 1 tablespoon
- Spring onion: 1 bunch