Wagyu Steak Diane
Let’s be honest, what gets any more than Wagyu Beef? The best part – This recipe looks fancy and impressive, but the prep won’t leave you stressed.
Wagyu Steak Diane
- Prep Time
- Cook Time
- Total Time
- 2 tbsp butter
- 2 tbsp olive oil
- 4 (6 – 8 oz) Wagyu steak of your choice (I used strip steaks)
- Salt and pepper
- 2 cups beef broth
- 1 large shallot minced
- 2 garlic clove s minced
- 8 oz cremini mushrooms sliced
- ¼ cup cognac or brandy
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 bunch fresh chives
- 1 bunch fresh parsley
- In a saucepan, add beef stock and allow to reduce over medium – high heat until stock has reduced to half.
- In a large skillet or cast – iron pan, melt butter with olive oil over high heat. Season wagyu with salt and pepper and cook over high heat until lightly brown and crusty; approximately 2 – 3 minutes depending on thickness and your desired doneness. Flip and cook another 2 minutes. Watch this step carefully so you do not overcook the beef. Transfer wagyu to a plate and set aside.
- In the same skillet over medium heat, add the shallot and garlic until fragrant; about 1 minute. Add in mushrooms and season with salt and pepper and continue to cook until mushrooms begin to soften and brown.
- Add cognac and allow it to reduce by half so that the alcohol cooks out ; approximately 2 – 3 minutes. Add reduced beef broth, cream, Dijon, and Worcestershire sauce. Allow sauce to slightly thicken.
- If you want you can add steaks back into the sauce and cook until sauce is thickened (this will cook the steak more) or if the steak is already cooked to your liking, you can simply serve the sauce on the bottom of the dish and place the cooked steak over top and then drizzle again with some sauce.
- Garnish with fresh chives and parsley.