You know what I’ve realized? I don’t have enough “fancy” dishes to present at my dinner parties. So I’ve decided that I’m going to focus on creating a couple crowd pleasers. This steak Diane is guaranteed to keep your guests talking after a fantastic party! Let’s get started!
There’s a little bit of prep that is optional. I like to salt my steaks/beef overnight. In my opinion it keeps the beef very tender and juicy. I used about a 1/2 tsp of table salt distributed evenly all over, wrapped the steak in plastic wrap and left it in the fridge overnight. I had a pretty huge steak, almost 2 lbs so it can take quite a bit of seasoning.
Here’s what we’ll need:
1 tsp Dijon mustard
1/2 tsp favorite steak seasoning
1 tsp 21 seasoning salute (or herbs de Provence or Italian seasoning)
1/4 cup vegetable oil
1 cup sliced baby portobellos
For the Sauce:
1/3 cup beef broth
1/2 tsp Dijon mustard
1/4 cup heavy cream
1 Tbsp cognac (or a little more if you’re feeling a little risky)
To prep my steak, I salted it with a 1/2 tsp of table salt the nice before. I made sure to blot extra moisture from the surface of the steak before preparing it for the seasonings.
I spread 1 tsp of Dijon mustard all over the steak and then coated it in the steak seasoning and salute seasoning. I would just like to make sure I take the time to say that how much steak seasoning you use really depends on how salty the brand is that you’re using.
Once our steak is seasoned you’ll add your vegetable oil into the pan on med/high heat. It is CRUCIAL that we get the oil very hot. Right when your oil starts to smoke a little add your steak into the pan. We want to ensure we get a great crust on this steak. I left my steak alone in the pan for 4 minutes before flipping it to the other side. After we let the other side sear for 4 more minutes let’s remove the steak from the pan and leave it to rest on a plate.
Pour most of the oil out of the pan into a heat safe dish. Keep about 1/2 tsp of the remaining oil to sauté your mushrooms with. Now because there was a lot of leftover seasoning in my pan I didn’t feel the need to season the mushrooms with any additional salt components. However, once your mushroom are nice and brown and soft go ahead and add your beef stock, heavy cream, cognac and Dijon to the pan and THEN taste for seasoning. If you need additional salt you can add some here.
Let your sauce cook and reduce for about 2-3 minutes or until your desired thickness.
I like to add my steak and any juices collected on the plate back to my pan and let it finish cooking in the sauce for about 2-3 minutes.
Then slice up your steak and serve it up! This is an easy recipe but definitely packed full of flavor and a real crowd pleaser!
I hope you all enjoy this recipe. If you try it tag me on Instagram @CookingWithRoxy. I love you all and as always sending lots of moxie your way.