While Steak Diane is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan over low heat, adding a splash of beef ...

Add the steak and sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. 3. Remove the steak and set them aside on a plate. 4. Reduce heat to medium.

3) Add a 2 tablespoon pat of butter, chopped shallot and garlic, and optional mushrooms if you want. Cook 5-10 minutes, stirring so that all ingredients brown. Make sure you’ve got a fire ...

Diane Sauce is also suitable for freezing, so when trying out this perfect steak sauce, make double and freeze some for later use. Read the original article on Tasting Table.

Add the onion, garlic, and thyme to the steak drippings in the skillet, and cook over medium-high heat, stirring, to soften, 2 to 3 minutes. Remove the skillet from the heat.

If you can't find steak cut for stir-fry at your butcher, choose a lean, tender steak, about 1-inch thick, and slice it into strips. Cut any strips longer than 3 inches in half. Proceed with recipe.

6. Slice and serve: Carve the rested steak and place on serving plates. Spoon the shallot and mushroom mixture from the sauce over the steak, then drizzle the remaining sauce around the plate. 7.

Steak frites with sauce Diane Serves: 4 Ingredients: For the steak and sides: 800g bavette steak 800g French fries (homemade or shop-bought) 4 bunches watercress salad For the sauce Diane: 100g ...