Sirloin Steak Diane is a classic dish that combines meat, mushrooms, cream, and dijon to create a perfect symphony of flavor!
First off, this recipe is a classic American dish, served up at diners and restaurants around the country! Furthermore, Steak Diane brings together the tangy acidity of Dijon mustard and the subtle sweetness of cream together perfectly. Moreover, combine this amazing sweet and sour balance with the umami of steak, mushrooms and Worcestershire sauce; amazing.
Alternatively, another great meaty option for dinner is Beef Bourguignon!
First, place the steaks between two sheets of plastic wrap.
Next, pound the steaks with a kitchen mallet and tenderize.
At the same time, melt the butter in a cast-iron skillet over medium-high heat, until it
is almost ready to smoke.
Then, seer the steaks for 1 to 2 minutes on each side.
Next, pour brandy over steaks and light on fire (the flames will quickly burn off)
Furthermore, Once the flames burn off, remove steaks from the pan and set aside.
Next, saute the onion and garlic in the same skillet over medium heat until soft.
Afterward, slowly stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper.
Once mixed, add the mushrooms and cook for approximately 5 minutes.
Meanwhile, coat one side of each steak with 2 tablespoons of the Dijon mustard.
Then, gently lay them on top of the sauce in the cast-iron skillet, mustard-side down.
Finish this process by a further 2 tablespoons on top of the steaks.
Further, cook for 2 to 3 minutes per side.
Afterward, remove the steaks from the sauce, and set them aside.
Lastly, Stir the cream into the mushroom sauce and bring to a gentle simmer.
Finally, Reduce heat to medium-low, return the steaks to the creamy mushroom sauce, and simmer for 1 minute more before serving.
Importantly, serve hot and enjoy!
In the end, the perfect balance of flavor, tender steak, savory mushrooms and an amazing sauce make Sirloin Steak Diane a great option every night.
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