(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

Steak Diane for 2

steak diane
Steak Diane

Steak Diane for 2

Steak Diane is such a classic steak recipe, which you don’t always see it on many fine restaurant menus anymore. It is so easy to make, so why not make it yourself and enjoy it at home. There are many versions, some more true to the original, but no one can really decide on what the original is. We knew the flavor of the classic versions we have enjoyed going way back to the fine dining clubs in Detroit and Windsor, so we crafted our version for that favor. Our Dusty Trails Steak Seasoning gives it the pepper flavor you want, and our extra spices enhance the flavor of the sauce even more. It is usually served with mashed potatoes. Add a green vegetable of your choice if you like. We hope you enjoy it as much as we do.

Serves 2

Ingredients:
2 Boneless Ribeye Steaks. You can use filet mignon or other tender cut,
1 Tablespoon Sheffield’s Dusty Trails Steak Seasoning
1 Tablespoon Olive Oil
3 Tablespoons Unsalted Butter
1 ½ Cups Low Sodium Beef Stock
1 Large Shallot, finely chopped
1 Tablespoon Minced Garlic (about 1 large clove)
4 oz. White Button Mushrooms Sliced Thin
¼ Cup Red Wine, like a Cabernet Sauvignon (We didn’t use cognac or wanted to flambé it.)
¼ Cup Heavy Cream
1 Tablespoon Dijon Mustard (We use Grey Poupon.)
1 Tablespoon Worcestershire Sauce
¼ Teaspoon Tabasco Sauce
2 Tablespoons Flat Leaf Parsley, medium chopped and divided

Directions:
Trim the steaks of the excess fat. Flatten them a bit to about ½” to ¾” thick. Season the steaks with ½ teaspoon of the Dusty Trails Seasoning on each side. Too much can be a bit too salty, so careful how much you use.

Add 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. We use a non-stick. When the oil starts to shimmer, add the steaks. Cook 2 to 3 minutes per side, depending how you like your steaks cooked. Don’t overcook or they will be dry. They should be golden brown on both sides. Transfer to a plate, and lightly cover with foil.

Add the beef stock to the skillet. Scrape up any brown bits. Keep on medium-high heat and cook about 7 to 10 minutes until the stock has reduce by at least half. If you reduce it too much, you won’t have enough left for the sauce and you’ll have to add a bit more stock. Once reduced, carefully pour into a heat-proof bowl and set aside until needed.

Add the remaining 2 tablespoons of butter to the skillet and keep on medium-high heat. Add the shallot and garlic to the pan, cooking about 2 minutes until softened a bit. Stir frequently. Add the mushrooms and cook another 3 or 4 minutes until they have given off their liquid and have started to get golden brown. Stir frequently so they don’t burn.

Add the red wine, stir to combine and cook for a minute. Add the reserved, reduced stock, heavy cream, Dijon mustard, Worcestershire sauce, and Tabasco sauce.

Transfer the steaks back to the skillet. Turn over to coat both sides. Reduce the heat to simmer and cook 3 or 4 minutes until the sauce has thickened and the steaks have reheated. Add half of the chopped parsley and stir in. Plate the steaks, with a side dish of your choice, like mashed potatoes or another potato dish. They go so well the Steak Diane and the sauce. Spoon some of the sauce over each of the steaks and the potatoes.