post id- 11072post_type - food_wine_pairing
is_single - yes
current_user_id - 
in_array - no
is_allowed - no
Array
(
    [0] => 9768
    [1] => 9773
    [2] => 9770
    [3] => 9771
    [4] => 9769
    [5] => 9772
    [6] => 9779
    [7] => 9775
    [8] => 9776
    [9] => 9778
    [10] => 9777
    [11] => 9774
    [12] => 9786
    [13] => 9785
    [14] => 9784
    [15] => 9783
    [16] => 9781
    [17] => 9782
    [18] => 9793
    [19] => 9792
    [20] => 9791
    [21] => 9789
    [22] => 9790
    [23] => 9788
    [24] => 9795
    [25] => 9183
    [26] => 10064
    [27] => 10065
    [28] => 10044
    [29] => 10067
    [30] => 10060
    [31] => 10066
    [32] => 10255
    [33] => 10233
    [34] => 10252
    [35] => 10253
    [36] => 10251
    [37] => 9833
    [38] => 10710
    [39] => 10671
    [40] => 10670
    [41] => 10669
    [42] => 10672
    [43] => 10711
    [44] => 9787
    [45] => 10254
    [46] => 10874
    [47] => 10868
    [48] => 10867
    [49] => 10866
    [50] => 10872
    [51] => 10870
    [52] => 11071
    [53] => 11103
    [54] => 11160
    [55] => 11075
    [56] => 11074
    [57] => 11073
    [58] => 11070
    [59] => 11072
)
Search
START TYPING AND PRESS ENTER TO SEARCH 
post id- 11072post_type - food_wine_pairing
is_single - yes
current_user_id - 
in_array - no
is_allowed - no
Array
(
    [0] => 9768
    [1] => 9773
    [2] => 9770
    [3] => 9771
    [4] => 9769
    [5] => 9772
    [6] => 9779
    [7] => 9775
    [8] => 9776
    [9] => 9778
    [10] => 9777
    [11] => 9774
    [12] => 9786
    [13] => 9785
    [14] => 9784
    [15] => 9783
    [16] => 9781
    [17] => 9782
    [18] => 9793
    [19] => 9792
    [20] => 9791
    [21] => 9789
    [22] => 9790
    [23] => 9788
    [24] => 9795
    [25] => 9183
    [26] => 10064
    [27] => 10065
    [28] => 10044
    [29] => 10067
    [30] => 10060
    [31] => 10066
    [32] => 10255
    [33] => 10233
    [34] => 10252
    [35] => 10253
    [36] => 10251
    [37] => 9833
    [38] => 10710
    [39] => 10671
    [40] => 10670
    [41] => 10669
    [42] => 10672
    [43] => 10711
    [44] => 9787
    [45] => 10254
    [46] => 10874
    [47] => 10868
    [48] => 10867
    [49] => 10866
    [50] => 10872
    [51] => 10870
    [52] => 11071
    [53] => 11103
    [54] => 11160
    [55] => 11075
    [56] => 11074
    [57] => 11073
    [58] => 11070
    [59] => 11072
)
Home / Food and Wine Pairings / Steak Diane

Steak Diane

Judith Papesh, Contributor
Wine Pairings:  

Steak Diane is an old classic and presents an opportunity for some “cooking together” time since its best immediately after preparation. You can’t get much more classic than beef tenderloin that you slice yourself, sear and cover in a velvety sauce of mushrooms, shallots, Dijon mustard, a touch of heavy cream after a Cognac flambe.

A little bit of fire, luxurious beef and an epic umami driven sauce is soulmate territory for the Côte Bonneville 2015 Carriage House DuBrul Vineyard blend. Fermented in small lots and aged two years in French oak, this Cabernet Sauvignon dominated blend adds Cabernet Franc and Merlot to create a rich and powerful wine. Flavors of dark berries, black tea and dried herbs are a perfect complement to the earthy mushroom, shallot and Dijon. Medium acids and robust tannin cut the fats and bring forward the meaty flavors of the tenderloin for a pairing as classic as the dish.

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 pound beef tenderloin, sliced into 4 or 5 even portions
  • 1 medium shallot, minced
  • 2 small cloves garlic, minced
  • 1/2 pound white or brown mushrooms, sliced 1/4-inch thick
  • 5 tablespoons Cognac or brandy
  • 3 teaspoons Dijon mustard
  • 1/3 cup heavy cream
  • 1/3 cup veal or beef demiglace 
  • 2 ½ teaspoons Worcestershire sauce
  • 1 tablespoon finely chopped scallions
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • Kosher salt
  • freshly ground black pepper
  • hot sauce, such as Tabasco

Steps

1.

Slice the tenderloin into 4 or 5 medallions. Placing each piece between plastic wrap pound to about ¾ inch in thickness. Season the medallions on both sides with salt and black pepper.

2.

Melt the butter and olive oil in a large heavy skillet over medium heat. Add the tenderloin medallions and cook for about one minute. Turn the medallions and cook for another 45 seconds, then transfer to a platter and tent with aluminum foil.

3.

Add the garlic and shallots to the skillet and cook over medium heat, stirring, until fragrant, about 25 seconds. Add the mushrooms and cook until softened, about 2 to 3 minutes. Season with salt and pepper to taste.

4.

Turn off the heat, remove the pan and add the Cognac. Tilt the pan slightly using a long match or fireplace lighter ignite the Cognac, shaking the pan back and forth until flames die down.

5.

When the flames are out, add the Dijon and heavy cream, stirring over low to medium heat for 1 minute.

6.

Whisk in the demiglace, Worcestershire sauce, scallions, and parsley.

7.

Return the meat and any accumulated juices to the saucepan. Simmer until heated through, about 1 minute and adjust the final seasoning with salt, pepper, and a dash of hot sauce to taste.

8.

Serve with a side dish mashed or roasted potatoes.

Chef Image

About Judith Papesh, Contributor

Shop Related Wines

 
Rising Wines Collective

Exclusive Tasting Collection

$284.00
Red Blend Black Dot California Black Dot Oregon Black Dot Washington Black Dot
Add to cart
 
Rising Wines Collective

Smooth Sips Wine Selection

Original price was: $166.00.Current price is: $148.00.
Red Blend Black Dot California Black Dot Oregon Black Dot Washington Black Dot Columbia Valley Black Dot
Add to cart

Limited Availability

Limited Availability 
Rising Wines Collective

Oregon vs. California Pinot Noir Collection

Original price was: $286.00.Current price is: $229.00.
Pinot Noir Black Dot California Black Dot Oregon Black Dot Willamette Valley Black Dot
Add to cart
0
Empty Cart Your Cart is Empty!

It looks like you haven't added any items to your cart yet.

Browse Products
Powered by Caddy