Beef Steak Diane
By chef Franco Luise
Steak Diane served on toasted bread is a French classic that is suitable for a quick lunch or dinner.
- 21 min
- total
- Medium
- level
4 min prep · 17 min cook
What you will need
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Beef steak 0.5 pcs -
Champignons 75 g -
Beef demi glace 1 tbsp -
Crème fraîche 1 tbsp -
Shallot 1 pcs
-
Bread 1 slice -
Olive Oil 0.5 tbsp -
Butter 0.5 tbsp -
Tarragon 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥩✨
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Slice the shallot. Peel the shallot and chop it finely
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Chop the tarragon. Optional: Finely chop the tarragon
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Slice the mushrooms. Slice the mushrooms thinly
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Toast the bread. In a pan, heat the optional butter with olive oil and toast the bread over medium heat for about 2 minutes on each side until golden
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Sear the meat. In the same pan, sear the meat over medium to high heat for about 2-3 minutes on each side so it browns and stays juicy
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Add the shallot. Add the shallot and saute over medium heat for about 2-3 minutes until softened
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Add the mushrooms. Add the mushrooms and saute over medium heat for about 3-4 minutes, then remove the meat from the pan and let it rest
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Add the demi-glace and creme fraiche. Add the demi-glace and creme fraiche and cook over medium heat for about 5 minutes, then season with salt, pepper, and tarragon and cook for another 2-3 minutes until the sauce thickens and becomes creamy
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Serve. Place the meat on the toasted bread and spoon the prepared sauce over it 🥩🍞✨
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