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Explore The 15 Minute Steak Dish Everyone Forgot About with 475,676 views, 7,498 likes, and 479 comments. Experience the impact of this video content that has captured audience attention.

Steak Diane is a steakhouse classic you should be making at home. Use my Factor link https://factor.yt.link/qxr5LGs and code BRIANLAGERSTROMBTS for 50% off your first box + a full year of free breakfast! Delicious food made easy. T&C apply. ▶️WATCH NEXT: FRENCH PEPPER STEAK: https://youtu.be/fXMj9C-x0yc?si=p9fvlWSUoLZF2T-2 CHICKEN PICCATA: https://youtu.be/g6r1gAztDtY?si=Kj2wmmt44MKlxVJn 📝 DETAILED RECIPES ON MY BLOG: https://brianlagerstrom.com/recipes 🔪MY GEAR: 10" FRYING PAN WITH LID: https://amzn.to/3UL1Mu1 CUTTING BOARD: https://amzn.to/341OgnD WHITE SPATULA: https://amzn.to/4gMNCBb STEAK WEIGHT (burger press): https://amzn.to/4A94Sbs PORTABLE BUTANE BURNER: https://amzn.to/4h3rHVm FAVORITE STAINLESS BOWL: https://amzn.to/49kGBTU AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** RECIPE: Steak: ▪9-10 oz filet mignon ▪coarse salt ▪black pepper ▪neutral oil (canola, avocado, etc) Diane Sauce: ▪85g (about 4-5) cremini/baby bellas, med diced ▪60g (1 large) shallot, finely diced ▪8g (2 cloves) garlic, minced ▪125g (1/2 cup) cognac ▪175g (3/4 cup) beef stock ▪15g (1 Tbsp) Dijon ▪10g (2 tsp) Worcestershire sauce ▪60g (1/4 cup) heavy cream 30g (2 Tbsp) unsalted butter 1g (about 1 tsp) fresh thyme, minced (3 sprigs) 2g (about 1 Tbsp) fresh parsley, minced neutral oil 1. Slice the filet crosswise into 2 medallions. Pound to even 3/4-inch thickness and season with salt and pepper. rest on plate. 2. dice and measure out all ingredients 3. Preheat stainless-steel skillet over medium high to high. Add 3 tablespoons oil. When lightly smoking, pat the steaks VERY dry, add them to pan, and weigh with a heavy sauce pan or burger press. Sear 90 to 120 seconds, flip, sear another 90 seconds while pressing. 4. Transfer the medium-rare steaks to a plate and reserve the juices. 5. Carefully wipe out the skillet with damp paper towel. Add 2 tbsp more oil, mushrooms, and pinch of salt. Cook over medium for 5 to 7 minutes, til browned and cooked down. 6. Add shallot, garlic, and pinch of salt. Reduce the heat to medium/medium low and cook for about 2-3 minutes, until soft and translucent. 7. Have a lid for the pan closeby. Turn off heat, remove pan from the burner then add cognac. Return pan to burner carefully then relight the burner, and keep your face back. Let the flame die out or cover pan for 20 seconds with lid to smother it. Remove lid and continue cooking uncovered until nearly dry. 8. Add beef stock, Dijon, cream, and Worcestershire. Boil over medium-high for about 2 minutes stirring frequently, until a spatula dragged through the sauce leaves a lazy trail. 9. Lower heat to low and whisk in butter. Remove from heat, stir in parsley and thyme. 10. Taste and adjust the salt. Add the steaks and any resting juices, baste for 20 to 30 seconds, just long enough to rewarm. Serve immediately. FREE PRINTABLE RECIPE ON MY BLOG: https://brianlagerstrom.com/recipes/steak-diane CHAPTERS: 0:00 The Art of the Perfect Steak Diane 1:02 Preparing the Steaks 3:55 High-Heat Searing Techniques 7:31 Building the Creamy Mushroom Cognac Sauce 11:39 Flambé and Finishing the Dish

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