The Cheesecake Factory's Steak Diane Copycat Recipe
Forget the cheesecake! Let's talk nigh The Cheesecake Manufactory's famous steak Diane.
Tender steak medallions, fluffy mashed potatoes and a robust wine-infused mushroom sauce. In that location's a reason the steak Diane that The Cheesecake Manufacturing plant makes is a best-selling carte du jour detail. It's downright delicious!
While it's fun to go out for a fancy steak dinner, you might be surprised to learn how easy it is to make steak Diane at habitation (and for a fraction of the toll). Keep reading to unlock the copycat recipe for this divine dish.
Don't miss the secrets The Cheesecake Factory isn't telling you.
What Is Steak Diane?
Steak Diane isn't unique to The Cheesecake Manufacturing plant. It'south a popular steak recipe with a much-disputed history that tin can be traced back to restaurants in Australia, London and New York City in the 1930s.
While the true origin isn't clear, all of the vintage recipes involve thinly sliced or pounded steak seasoned with peppercorns, seared and and then served with a rich cognac, sherry or wine-based sauce made with the steak'southward pan juices. Near recipes include some combination of mushrooms, shallots, chives, mustard, lemon juice, Worcestershire sauce and parsley, along with butter, to flavor the sauce.
Additionally, some original recipes report that the dish was ofttimes prepared tableside and flambeed (similar to bananas Foster) which was a popular restaurant tendency in the '30s and '40s.
How to Make Steak Diane Similar The Cheesecake Factory
This steak Diane recipe is a modern have on the classic steak dinner. Opt for sparse medallions of beef tenderloin (a super tender cut of steak), button mushrooms and Madeira vino to create the sauce. It's an elegant yet hearty meal you can prepare in under an hr.
Yield: 2 Servings
Ingredients
- i-1/ii pounds beef tenderloin, cutting into one-inch thick medallions
- i teaspoon cracked or coarsely basis black peppercorns
- 3 tablespoons olive oil, divided
- 8 ounces white or cremini mushrooms, thinly sliced
- ii cloves garlic, minced
- 1/2 cup white or yellow onion, diced
- two tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- i tablespoon honey
- i/2 teaspoon dried thyme leaves
- i teaspoon stale parsley
- one-1/2 cups Madeira wine (come across beneath for commutation options)
- one/iv loving cup chicken stock
- 2 tablespoons unsalted butter
- Salt and footing black pepper, to sense of taste
- Mashed potatoes, for serving
Editor'southward Tip: The sauce used for this steak Diane is the same sauce The Cheesecake Factory uses for their equally popular chicken Madeira. Just utilise chicken instead of steak and add melty mozzarella and asparagus!
Directions
Pace 1: Flavour and sear the steak
Preheat a big skillet over medium-high heat. Meanwhile, rub both sides of the tenderloin medallions with 1 tablespoon of olive oil, then season the meat liberally with salt and cracked peppercorns.
When the skillet is preheated, sear the steak medallions for two-3 minutes, then flip and cook for an additional 2-4 minutes, depending on your desired level of doneness. Remove the steaks, cover with foil and let rest while preparing the sauce. (Don't make these steak mistakes)
Stride ii: Saute onions and mushrooms
Reduce the heat to medium and add together the remaining ii tablespoons of olive oil. When the oil begins to shimmer, add the diced onions to the skillet. Saute until softened, 3-4 minutes, so add the garlic and mushrooms. Saute until the garlic is fragrant and mushrooms have softened; most 4-five minutes.
Pace 3: Season and deglaze
Add the Worcestershire sauce, Dijon mustard, dearest, thyme and parsley to the pan and stir. Deglaze the pan with the Madeira wine and chicken stock, scraping the bottom of the pan to release any stuck-on bits. Bring the sauce to a strong simmer (non quite boiling) so reduce the heat to medium-low.
Step four: Simmer and reduce
The cardinal to making this sauce great is patience. Let it simmer until the wine reduces past one-half, virtually 20 minutes. (While you await, hither are more than of our go-to recipes with wine.) In this fourth dimension, the sauce will thicken and the flavors volition become full-bodied. When the sauce has reached the desired consistency, stir in the butter until melted and season with table salt and pepper, to gustatory modality.
Step 5: Serve
To serve, split up the steak medallions betwixt two plates. Mound a large serving of mashed potatoes (similar i of our most-requested mashed potato recipes) beside the steak and spoon a generous amount of the mushroom wine sauce over the steak and potatoes. Serve immediately.
Substitutions for Madeira Wine
Madeira vino volition yield results with the closest season to The Cheesecake Factory's mushroom wine sauce for steak Diane, only there are a few great substitution options if yous're having trouble locating it.
Sherry, cognac, brandy or Marsala wine are all suitable options. We also had good results with an affordable canteen of pinot grigio, but whatsoever semi-dry white wine will probably work in a compression.
If you adopt to not cook with booze, you may besides swap for an equal amount of high-quality chicken stock. Annotation that the sauce volition lose a bit of its depth, torso and richness, merely will still taste succulent.
Looking for more great eating place-way recipes? Don't forget to check out the Cheesecake Factory's Crispy Brussels Sprouts!
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Source: https://www.tasteofhome.com/article/the-cheesecake-factory-steak-diane-copycat/
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