Ingredient List and Preparation

• The dish uses essential ingredients such as beef fillets, crini mushrooms, shallot, butter, Worcestershire sauce, tomato paste, Dijon mustard, chives, brandy or cognac, beef stock, and heavy cream. Preparing Steak Diane involves searing beef medallions and creating a cognac-flavored mushroom sauce to coat the beef.

Cooking Process

• Begin by trimming and cutting the beef fillet into medallions, which are then lightly pounded to achieve a consistent thickness. After seasoning, the medallions are seared in a pan with a high smoke point oil (like avocado oil) to achieve a rare to medium-rare doneness. The mushroom sauce is prepared by sautéing mushrooms and shallots, then adding tomato paste, cognac (with an option to flambé), beef stock, heavy cream, Worcestershire sauce, and Dijon mustard, creating a rich and tangy sauce that complements the beef.

Serving and Taste Adjustment

• Steak Diane is recommended to be served immediately and paired with simple vegetables or potatoes to balance the rich flavors. The recipe allows for adjustments based on personal taste preferences, emphasizing the importance of the sauce's cognac flavor and the seasoning of the dish.