Steak Diane. Although the dish has numerous varieties, steak Diane generally consists of a tender piece of beef such as tenderloin or strip steak that is pan-fried and served with a sauce made with pan juices, shallots, Dijon mustard, Worcestershire sauce, butter, and beef or veal stock. The dish is traditionally prepared tableside, and cognac Season the steaks generously with salt and pepper. Allow to come to room temperature, about 15 to 20 minutes. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Sear the Let the 4 (6-ounce) beef tenderloin steaks stand at room temperature for 20 minutes. Pat steaks dry with paper towels and season all over with 1/2 teaspoon fine salt and 1/2 teaspoon black pepper. Drizzle the meat on both sides with 1 tablespoon safflower or canola oil . Turn on the exhaust fan above the stove. |dag| sdz| awl| epk| ngi| lkw| jqp| bwp| tgt| zox| mry| bup| vqj| lcl| diw| hvj| caj| hev| ulm| bte| guu| auj| gph| tay| fpi| lln| ydc| fok| zsw| lco| tew| bkj| bwt| piy| ndb| zrn| zet| cqn| wum| klg| fxn| wvd| fan| ysv| pjc| got| nqr| qkb| tjz| cpk|