Steak Diane with a Twist
Ingredients:
For the Steak:
2 Ribeye or Filet Mignon steaks (about 1 inch thick)
Salt and freshly cracked black pepper, to taste
1 tbsp olive oil
1 tbsp butter
For the Sauce:
1/4 cup cognac (or brandy)
1/4 cup red wine (for added depth, use a bold red like Cabernet Sauvignon)
2 tbsp Dijon mustard
1 tbsp whole grain mustard (for texture)
1 tbsp Worcestershire sauce
1 small shallot, finely chopped
2 cloves garlic, minced
1/4 cup heavy cream
1 tbsp fresh thyme, chopped (or tarragon for a more herbaceous note)
1 tbsp soy sauce (for umami and an extra layer of flavor)
1 tsp smoked paprika (for a smoky, unexpected twist)
1 tbsp butter (to finish the sauce)
Garnishes:
Fresh parsley, chopped
Grated Parmesan or Pecorino Romano (optional, for an extra touch of richness)
Instructions:
1. Prepare the Steaks:
Season both sides of the steaks generously with salt and pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Sear the steaks for 3-4 minutes on each side for medium-rare (or adjust the time to your preferred doneness).
Once done, remove the steaks from the skillet and set aside to rest, tented with foil.
2. Make the Sauce:
In the same skillet, add the shallots and garlic, cooking over medium heat until soft and fragrant, about 1-2 minutes.
Pour in the cognac (or brandy) and let it reduce by half, scraping any brown bits off the bottom of the pan.
Add the red wine, Dijon mustard, whole grain mustard, Worcestershire sauce, soy sauce, smoked paprika, and fresh thyme. Stir well.
Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the heavy cream. Continue to simmer for another 2-3 minutes until the sauce is creamy and velvety.
Finish by stirring in the butter to create a glossy, rich sauce.
3. Serve:
Place the steaks on plates and generously spoon the sauce over the top.
Garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan or Pecorino Romano.
Twist Tips:
Mushroom Variation: Sauté some sliced mushrooms (such as cremini or shiitake) along with the shallots and garlic for an earthy, umami-rich variation.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a bit of heat.
Citrus Zing: A touch of lemon zest or a squeeze of lemon juice right before serving adds brightness and cuts through the richness of the dish.