Creamy Steak Diane With Cognac Sauce Recipe

About this recipe

A classic dinner recipe featuring tender beef steaks seared to perfection, paired with a rich and creamy cognac sauce. Perfect for a solution seeker looking for a satisfying and elegant meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 400 Ml Kara Coconut Cream
• 80 g Urban Platter Cayenne Pepper Powder
• 500 G Knorr Demi Glace Sauce Powder
• 370G Remia Dijon Mustard
• 1 Kg Kissan Tomato Paste
• 100 g Milky Mist Cooking Unsalted Butter
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 290ml Lea And Perrins Worcestershire Sauce
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Season the beef tenderloin steaks generously on both sides with sea salt and allow them to come to room temperature while preparing the sauce.
2. 2. In a bowl, mix together 1/2 cup demi-glace, 1 tablespoon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon tomato paste, and a pinch of cayenne pepper until smooth.
3. 3. Heat 2 teaspoons vegetable oil in a skillet over high heat until it reaches a smoking point. Add the steaks and 1 tablespoon unsalted butter to the skillet. Sear the steaks for 2 to 3 minutes per side until browned but still rare. Use an instant-read thermometer to ensure the center reaches 125°F (52°C). Transfer the steaks to a warm plate.
4. 4. Remove the skillet from heat and add 1/4 cup coconut cream. Stir to combine and let it warm slightly.
5. 5. Return the skillet to high heat and bring the mixture to a boil. Stir in the demi-glace mixture, any accumulated juices from the steaks, and cook for 3 to 5 minutes until the sauce thickens slightly.
6. 6. Reduce the heat to low and return the steaks to the skillet. Simmer gently until the steaks are heated through and cooked to your desired doneness.
7. 7. Transfer the steaks to hot plates and spoon the sauce generously over them. Garnish with 2 teaspoons chopped spring onion and serve immediately.