Steak Diane

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Chef Vaughn from Anvil Appliances showed us how to make a savory steak dinner in under 10 minutes! 
Steak Diane 
Serves: 2      
Total Time:10 Minutes
  • 2 beef tenderloin steaks
    • New York Steaks from Bear Lake Beef were used
  • Freshly ground black pepper and coarse sea salt
  • 2 Tbsp. butter
  • 1/4 of a shallot, diced
  • 1 clove garlic, pressed
  • 3 Tbsp. brandy
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 3/4 cup of beef stock
  • 1/4 cup of whipping cream
  • Seasonal veg for serving
  • Mashed, boiled, or baked potatoes for serving
  1. Oil your grids and preheat the side sizzle zone burner
  2. Let the steak get to room temperature, dab dry the steak with a paper towel, and season with salt and pepper
  3. Grill sear off the steak to your desired doneness.
  4. To make the Diane Sauce, melt the butter in a frying pan and add the diced shallots. Cook the shallots for a minute or two, until it’s beginning to get translucent. Add the garlic and continue to cook for another minute.
  5. Add the whisky to the garlic and onion, letting it sizzle. Simmer it for about a minute or two, to allow the alcohol to evaporate a little before adding the Worcestershire and Dijon.
  6. Add the beef stock and then bring the whole thing to a boil, letting the liquid reduce by nearly half before adding the cream and bringing the sauce back down to simmer and thicken. You want it to be perfect gravy consistency.
  7. Then remove the steaks to the plate to rest.
  8. Before serving, add the resting juices to the Diane sauce, then coat the steaks in sauce. Serve with your favorite potatoes, and roasted broccoli
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