Steak Diane
ingredients
1 ½ # beef tenderloin or top sirloin, cut into 1 ½” medallions
1 T olive oil
1 T butter
salt & pepper to taste
1 t smoked paprika
2 cloves garlic
2 sprigs fresh thyme
½ cup beef broth
splash of bourbon
2T Worcestershire sauce
1 t dijon mustard
¼ - ½ cup heavy cream
directions
Remove beef from fridge ~1 hour before cooking to let it gradually come to temp. Pat dry with paper towel. Season with salt, pepper & paprika.
Heat cast iron over medium high, add olive oil & butter. Place medallions in pan without overcrowding it. (Cook them in batches if they over fill the pan) Sear for 2-3 minutes per side to form a nice crust. Add garlic and thyme, baste the medallions with the melted fats until desired temp. Remove and let rest on a plate or cutting board.
Deglaze pan with broth & bourbon, scraping up the browned bits, simmer for ~ 2 minutes Add Worchestershire & dijon, simmer for another 2 minutes. Add heavy cream, simmer and stir til combined.
By now, steaks should have rested for ~5 minutes, let them rest for another 10, if you can! Serve smothered in pan sauce with seared vegetables or arugula salad
Related Content
Kentucky Meat Shower Festival
When Owingsville native Ian Corbin and Transylvania University professor Kurt Gohde decided to throw a party celebrating Bath County's most notorious event, they weren't sure what to expect. Neither were we.
© 2026, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
