Arriving home from a fun day trip to Port Townsend, WA last weekend, I grabbed two one pound packages of ground beef out of my freezer to use for dinner, or so I thought. When I went to prepare Suzie Q’s ( pet name for our little gal) famous Grizzly Burgers, I opened up one package of ground beef and one package of beautiful beef tenderloin. I hadn’t planned on grilling the tenderloin, and truth be told, I was saving those little darlings for a special weekend meal.
I couldn’t let those tasty steaks go to waste so my special weekend meal turned into a lovely weeknight event. As my little gal said “Mom, we celebrated the weekend on a weeknight”. Which is just dandy as it is summer after all, and who says a beautiful beef tenderloin must be reserved for the weekend…except me of course.
I’ve been chomping at the bit to prepare the flavorful recipe made famous by Julia Child, Steak Diane. I haven’t found much about the history of this famous dish, other than it’s very similar to the Steak au Poivre. And according to Larousse Gastonomique, the description “a la Diane” is given to certain game dishes dedicated to the mythical Goddess Diana (the Huntress). The earliest known mention of this decadent sauce is from a 1907 publication by Escoffier.
I can see why it’s stood the test of time. This rich, flavorful sauce, yet light in texture, is a most lovely compliment to the tenderest cut of beef. It’s also a wonderfully versatile sauce that can dress your favorite roasted pork tenderloin. Fast, fresh and classic French, your family and friends will be completely delighted with a meal of Steak Diane.
Keep dinner simple… Enjoy the flavors of life. Happy Cooking!
2 6-8ounce beef tenderloin steaks, pounded into thinner cuts (substitute with your favorite cut of beef, pounded out a bit)
Kosher or sea salt
Fresh cracked black pepper
2 tablespoons clarified butter
1 tablespoon olive oil
¼ – 1/3 cup finely chopped shallots
2 cloves garlic, finely chopped
1 tablespoon Dijon mustard
¼ cup chopped fresh Italian parsley
¼ cup Brandy, Madeira or Cognac (If I’m out of Brandy I substitute with dry white wine)
2 teaspoons fresh lemon juice
Dash of Worcestershire sauce (about a teaspoon)
¼ cup beef broth (you can substitute with water)
Season the beef with salt and pepper.
In a large skillet add the butter and olive oil and heat on medium. When the butter is frothy and hot, pan sear the beef until nicely golden brown. Transfer to a platter. (you can also grill the steaks if you prefer)
Add the shallots and garlic to the pan, turning the heat down if needed. Sauté for a few minutes until the shallots and garlic are wilted but not browned.
Whisk in the Dijon mustard, Italian parsley, brandy, lemon juice, Worcestershire and broth. Let the liquid simmer for a minute or two.
Add the beef back to the skillet and let it reheat in the sauce a minute longer. Taste for seasoning.
Transfer beef to individual plates and ladle sauce over top. Serve immediately.
This classic dish is fabulous served with mashed or roasted potatoes, roasted broccoli or asparagus.