Chef John's Steak Diane Recipe
Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. But that step's optional here.
Used the chicken stock rather than the demi-glace and while it did need to boil down longer, it was very good. Used with venison backstrap and it worked great! Will make again.
This is amazingly flavorful and rich. It quickly became a favorite in our household. In true chef john spirit, I use creme fraiche instead of cream, which I think adds a little to the dish. Also, I always do this with the best filet mignon I can find, rather than a pounded whole tenderloin—it's a trivial difference I suppose, but I feel this recipe is worthy of your finest steak.
Really good! No Demi glacé in my little podunk town, but I subbed with Johnnys au jus base. Also a condensed beef base. Probably saltier, but still great! Served with roasted veggies. I made extra sauce for them too!
Fantastic sauce! Everyone loved it as it ended up covering the potatoes and the broccoli too. The Allrecipes printed instructions omit the part of adding the demi glaze back into the pan cream sauce. Luckily Chef John's recipes have amazing accompanying educational videos! When I printed it off a few weeks ago the shallots were also missing from the ingredient list, but it appears that they've been added back. I would suggest watching the wonderful videos first.
Absolutely phenomenal! I couldn't find any demi-glace at my local grocery store so I looked up how to make it and found a simple substitute recipe using red wine and bouillon (I used "Better Than Bouillon"). The substitute was an excellent choice (IMO). The steaks were perfect and tasted amazing, the sauce was absolutely delicious! My family loved it, including my biggest dinner critic, my picky son. Thanks for another fantastic dinner, Chef John!