Steak Diane

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I only get steak about once every 6 months, so when I purchase steak I am always concerned that I will destroy it and waste money. So I use Emeril's spice as a rub. I make my mushrooms (shitake and onions (yellow separate with 2 TBSP of butter and some onion salt and garlic salt. I then add about 1/4 C of Emeril's Vegetable Stock to the mushrooms and onions and keep the lid on. I like my onions kind of mushy so I cook it for about 15 minutes. When the steak is done I pour the whole bit, stock and all over the steak and OMG it is heavenly! The stock soaks into my baked potato and saves me the spices and calories in the butter and sour cream I love. I also make steamed carrots with this without butter or spices on them. Easier, cheaper, healthy, yet no sacrifice on flavor.

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Amazing. I'm a beginning cook and I was able to pull this off. I kind of mixed two recipes. Instead of the veal stock I just used beef stock and I also added 2 teaspoons of lemon juice. I made it quick because I was looking for a good meat dish. It was amazing.

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i love steak diane tonight i am going to make a steak diane sauce to go w/ a veal chop

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I did the veal reduction, I halved the recipe for it, though. It came out beautifully and the steak was out of this world. The fire show was awesome!!

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Delicious and easy!

I made this last night for my Dad's birthday. I made a few alterations--using beef stock and then venison instead of steak--and it turned out wonderfully! I also included baby portabella mushrooms in with the regular mushroom caps. Lastly I put the whole dish over a small helping of miniature bow tie pasta--what a treat! Even my very picky and skeptical of new dinner dishes loved it. Be careful not to over cook the meat the first time it's in the pan, it will continue to cook under the tin foil on the side dish and then again when it's back in the pan the second time.
All in all this was a great dish and I will certainly be making it again and again (per the multiple pleas from my dinner guests!

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The veal reduction is really key for this recipe, imo. I use a slightly different recipe to get my reduction, but the result is the same. A highly gelatinous stock that is well worth the effort and cannot be had from any box from a grocery. You can definitely tell the difference in mouth fee and texture from the resulting sauce. Emeril's recipe will make a lot and will go a long way. Yeah, it takes all day, but the prep work is pretty minimal. Freeze the result in ice cube trays, store in freezer bags and pop a couple of those bad boys to the sauce for Steak Diane. There's many other things you can use the reduction in and it adds a depth to your cooking (along with homemade chicken & seafood stocks that cannot be had by other means.

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This was my first try at steak diane and it turned out well. I did cook the meat for considerably longer, used beef broth in place of veal stock and omitted the green onions but it was still good. My husband also enjoyed it.

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I had never even heard of this recipe before, but it is now my favorite steak dish. The added WOW effect of burning off the cognac is very entertaining. After the steak was gone I had to polish off the sauce.

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Amazing Recipe! The mustard really gives it a great tangy flavor. While I'm sure the brandy makes for a great tableside presentation, I used reduced red wine and was happy with the results. I also substituted premium beef stock for the veal stock...again, great results. This is a must try for steak lovers!

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This was definately a home run! We've had steak diane many times in restaurants and this was every bit as good. My husband is quite a critic and he raved about it! It takes a little prep time, but definately worth the work. I too used beef broth and concentrated by about 1/2. Everything else I followed to the T. Thanks for the great recipe. . .now we can save $100 and have steak diane at home!