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Steak Diana in red wine sauce

updated

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Ingredients for 4 servings:

  • 1 tbsp clarified butter
  • 4 slices of venison (fillet, alternatively beef fillet)
  • 2 small shallots
  • 150 g mushrooms, brown
  • 1 tbsp mustard, Dijon
  • 4 tbsp cognac
  • 100 ml red wine
  • 100 ml game stock (if using beef: beef stock)
  • 1 tbsp sugar – color
  • 100 ml cream
  • pepper
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

flambéed steaks of venison or beef

Finely dice the onions and mushrooms. Heat the clarified butter in a large pan. Brown the fillets on both sides, season with salt and pepper, and push them to the side. Add the chopped onions and mushrooms to the center of the pan and sauté briefly. Stir in the mustard. Place the steaks in the center and flambé with the cognac. Immediately deglaze with the red wine, add the stock, and caramel coloring. Top up with cream and bring to a boil briefly. Serve on warmed plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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