Name: Steak Diane
Ingredients: 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Sweet Butter; ½ cup Onion - chopped; 2 tablespoons Shallots - minced; 1½ cup Mushrooms - sliced thin; 1 tablespoon Thyme or Tarragon - chopped; 2 tablespoons Parsley Leaves - chopped; 1 to 2 tablespoons Garlic - chopped; 2 tablespoons Worcestershire Sauce; 1 cup Madeira Wine; 2 tablespoons Cognac; 2 cups Rich Veal or Beef Stock; 1 tablespoon Extra Virgin Olive Oil; 2 to 3 tablespoons Sweet Butter; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Sweet Butter; 1½ pounds Tenderloin of Beef – sliced into medallions about ¾“thick

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Steak Diane

4.78 from 9 votes

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Servings

Ingredients

For the Sauce:

1 tablespoon Extra Virgin Olive Oil
1 tablespoon Sweet Butter
½ cup Onion - chopped
2 tablespoons Shallots - minced
1½ cup Mushrooms - sliced thin
1 tablespoon Thyme or Tarragon - chopped
2 tablespoons Parsley Leaves - chopped
1 to 2 tablespoons Garlic - chopped
2 tablespoons Worcestershire Sauce
1 cup Madeira Wine
2 tablespoons Cognac
2 cups Rich Veal or Beef Stock
1 tablespoon Extra Virgin Olive Oil
2 to 3 tablespoons Sweet Butter

For the Steak:

1 tablespoon Extra Virgin Olive Oil
1 tablespoon Sweet Butter
1½ pounds Tenderloin of Beef – sliced into medallions about ¾“thick

Instructions

For the Sauce:
In a frying pan, heat 1 tablespoon olive oil and sweet butter, when hot, add the onion and cook until light golden brown; add shallots and cook until golden brown and add the mushrooms, tarragon and cook until they have released most of their water. Add the garlic and when fragrant (about 15 to 20 seconds) add the Madeira, Worcestershire, cognac and stock and cook for 5 to 10 minutes.
While the sauce is cooking prepare the steak
Adjust the thickness of the sauce with sweet butter OFF THE HEAT and maybe add a bit more Cognac.
For the Steak:
Place each medallion between two sheets of plastic wrap or parchment paper and pound to ¼“thick. In a sauté pan, heat 1 tablespoon olive and 1 tablespoon butter. When the butter is foamy, add the steak and cook to your liking.
Place each medallion on serving plate and spoon sauce over each steak and serve immediately.

About
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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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