This is one of my go to meals that I make when I come across beef tenderloin on sale. It’s quick and very delicious! Who knew Steak Diane was this simple? We tried this with thin sliced chicken breast and it’s DEELISH! It’s just a good sauce all round.
4 thin beef tenderloin steaks (buy 2 and cut in half laterally to make them thin)
1/2 small package cremini mushrooms, sliced
1 onion, halved and thinly sliced
3-4 cloves garlic, minced
1 Tbl butter
olive oil
1 Tbl L&P (worcestershire sauce)
1/4 cup dry sherry (Use cognac and flame it if you want to do traditional Steak Diane)
1/2 cup chicken stock (or veal if you have it)
1/2 cup heavy cream (if you want traditional Diane)
2 green onions, thinly sliced
2 Tbl chopped fresh parsley
1/2 tsp red pepper flakes (optional)
s/p to taste
cornstarch on hand to tighten up the sauce if it’s too thin for you
Set out the tenderloins at least half an hour before you cook them. Coat in olive oil and season with s/p. In a stainless (NOT nonstick) pan, lightly coated w/ olive oil, heated to the smoke point, sear your tenderloins. Leave them pretty rare, as they will get cooked briefly again. I like my steak rare to midrare, you can cook yours as much as you like. Set aside.
Rinse pan if you have any burnt bits. Put a couple of turns olive oil and butter in pan, heat to med hi and saute onions and garlic. When they have softened (not browned), add in shrooms – watch the heat, you don’t want anything to burn. Add pepper flakes, L&P and s/p to taste. Once shrooms are softened, add chicken stock, turn up heat to HI. Add cream if you’re using it. Once the sauce has tightened up (use some cornstarch slurry if it’s too thin for you), add back in your tenderloins and coat thoroughly. Now add the sherry or cognac, flame it and cook for a couple of minutes to get rid of the alcohol. Add in green onions and parsley. Check your seasonings. Kill the heat and let it sit while you get the plates ready.
I like this with smashed garlic potatoes and green beans, but it’s good with anything, really.