Fantastic sauce! Everyone loved it as it ended up covering the potatoes and the broccoli too. The Allrecipes printed instructions omit the part of adding the demi glaze back into the pan cream sauce. Luckily Chef John's recipes have amazing accompanying educational videos! When I printed it off a few weeks ago the shallots were also missing from the ingredient list, but it appears that they've been added back. I would suggest watching the wonderful videos first.
Fantastic !!! Fun to make. Ok, so I bought a packet of Demi glacé which made 1 cup, so I doubled everything except the mustard (my personal preference). Now I made a mistake but I don't think it made much difference as hubby said one of the best filets he's ever had! I used a cast iron pan and grilled the steaks with butter. Laid steaks to rest on warm plate - added the onion (didn't have a shallot) to the pan and browned that up. Added an airplane size bottle of cognac, lit it on fire, stirred it up, then added the cream, then here is my mistake - I then added the sauce, stirred it all up and then poured over the steaks. As to whether that is no longer Steak Diane, I don't know but it sure was delicious!
I made this for New Year’s Eve and it was wonderful. I could not find Demi glace at my grocery store, so I made a quick version of my own. It was delicious. I’ve never made anything that I purposely set on fire before, and it was impressive. I used my trusty cast iron pan. For dessert I made cherries jubilee - also set on fire. Thanks for a great recipe that was lots of fun to make and enjoyed by all.
Excellent. Made it following the recipe. This is an old favorite that was a standard offering in many fine restaurants but you never see it any more.
Delicious! I used the 2 cups / chicken broth method, with top sirloin and this came out fantastic. Can't imagine how good it would be with a tenderloin. Great sides are mashed potatoes (perfect with the sauce) and grilled asparagus (olive oil, salt and pepper on high heat until charred). 13 year old daughter loved it.
My husband loved it. My teenager took one bite and wouldn't eat it. I thought it was way too salty with all the demi-glace and then added salt. If I made it again I would cut back on the demi-glace and not add any salt or use beef broth.
This is amazingly flavorful and rich. It quickly became a favorite in our household. In true chef john spirit I use creme fraiche instead of cream which I think adds a little to the dish. Also I always do this with the best filet mignon I can find rather than a pounded whole tenderloin it's a trivial difference I suppose but I feel this recipe is worthy of your finest steak.
I got some really good cuts from my butcher and used a decent brandy in the sauce; let me say I was quite nervous about ruining this dish because it was my first time making it, but it turned out great. Thanks for the recipe. It will be a go to steak recipe in my home.
Really good! No Demi glacé in my little podunk town, but I subbed with Johnnys au jus base. Also a condensed beef base. Probably saltier, but still great! Served with roasted veggies. I made extra sauce for them too!