Wagyu Steak Diane
When you want to make a show-stopping meal for that special someone in your life, something decadent and flavorful should always be on the menu. What’s more luxurious than Wagyu beef?
Alissa DiSanto
Alissa DiSanto
Recipe - Heinen's of Rocky River
Wagyu Steak Diane
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 Tbsp. Heinen’s butter
2 Tbsp. Heinen’s olive oil
4 6-oz. Sakura Wagyu steaks of choice (ex. strip steaks)
Salt
Pepper
2 cups Heinen’s beef broth
1 large shallot, minced
2 garlic cloves, minced
8 oz. cremini mushrooms, sliced
¼ cup cognac or brandy
½ cup Heinen’s heavy cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 bunch fresh chives
1 bunch fresh parsley
Directions
- In a saucepan, add the beef stock. Allow it to reduce by half over medium-high heat.
- In a large skillet or cast-iron pan, melt the butter with the olive oil over high heat. Season the Wagyu with salt and pepper and cook on one side over high heat until lightly brown and crusty, approximately 2-3 minutes depending on thickness and your desired doneness. Flip and cook for another 2 minutes. Watch carefully to avoid overcooking the beef. Transfer Wagyu to a plate and set aside.
- In the same skillet over medium heat, add the shallot and garlic and cook until fragrant, about 1 minute. Add the mushrooms and season with salt and pepper. Continue to cook until the mushrooms begin to soften and brown.
- Add the cognac and allow it to reduce by half so that the alcohol cooks out, approximately 2-3 minutes. Add the reduced beef broth, heavy cream, Dijon and Worcestershire sauce. Allow the sauce to slightly thicken.
- If desired, add the steaks back into the sauce and cook until the sauce is thickened (this will cook the steaks more), or if the steak is already cooked to your liking, simply serve the sauce on the bottom of the dinner plate and place the cooked steak over top with an extra drizzle of sauce on top.
- Garnish with fresh chives and parsley.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Directions
- In a saucepan, add the beef stock. Allow it to reduce by half over medium-high heat.
- In a large skillet or cast-iron pan, melt the butter with the olive oil over high heat. Season the Wagyu with salt and pepper and cook on one side over high heat until lightly brown and crusty, approximately 2-3 minutes depending on thickness and your desired doneness. Flip and cook for another 2 minutes. Watch carefully to avoid overcooking the beef. Transfer Wagyu to a plate and set aside.
- In the same skillet over medium heat, add the shallot and garlic and cook until fragrant, about 1 minute. Add the mushrooms and season with salt and pepper. Continue to cook until the mushrooms begin to soften and brown.
- Add the cognac and allow it to reduce by half so that the alcohol cooks out, approximately 2-3 minutes. Add the reduced beef broth, heavy cream, Dijon and Worcestershire sauce. Allow the sauce to slightly thicken.
- If desired, add the steaks back into the sauce and cook until the sauce is thickened (this will cook the steaks more), or if the steak is already cooked to your liking, simply serve the sauce on the bottom of the dinner plate and place the cooked steak over top with an extra drizzle of sauce on top.
- Garnish with fresh chives and parsley.
