Tenderloin Steak Diane with Rosé Spring Greens

Continental cuisine is known as the delicacies brought to the U.S. from European countries that represent tradition, technique, and authenticity. The deep-seated customs and valuable fundamentals of continental dishes provided chefs with the skills and passion to become proficient in multi-cultural cuisine. Through the decades, timeless classics, such as beef Wellington, steak Diane, sole meunière, and lobster Thermidor, fed booming cities that admired their impressive sophistication. In the 1970s and 1980s, these dishes thrived at white tablecloth, fine dining restaurants. However, as consumers began to prioritize quick and convenient dining experiences in the late 1980s, elaborate continental approaches shifted out of the spotlight.

Tenderloin Steak Diane with Rosé Spring Greens
Steak Diane served with a Mushroom Sauce and Rosé Spring Greens
Servings
4
Servings
4
Tenderloin Steak Diane with Rosé Spring Greens
Steak Diane served with a Mushroom Sauce and Rosé Spring Greens
Servings
4
Servings
4
Ingredients
Rosé Vinaigrette
Tenderloin Steaks
For Serving
Servings:
Units:
Instructions
Rosé Vinaigrette
  1. Purée all ingredients except oil in a blender; with blender running, slowly drizzle in oil to emulsify. Refrigerate in an airtight container up to 5 days. Makes about 1 cup.
Tenderloin Steaks
  1. Sprinkle steaks with pepper, mushroom powder and salt; place on a wire rack on a sheet tray. Refrigerate 30 minutes or up to 4 hours.
For Serving
  1. Let 1 steak stand 30 minutes at room temperature. Heat ½ tablespoon oil in a sauté pan over medium-high heat; add steak and 1 cup mushrooms. Sear steak on both sides until internal temperature reaches 10°F below final desired temperature (125°F for rare), about 8 minutes; transfer steak and mushrooms to a plate. Add 1 tablespoon each butter and shallots to same pan; cook until fragrant, about 2 minutes, stirring frequently. Increase heat to high; add ⅓ cup stock and reduce by half, about 2 minutes. Add 2 tablespoons brandy and light with a match or wand lighter to flambée; cook until flame goes out, about 1 minute. Add 3 tablespoons cream, and 1 teaspoon each hot sauce and Worcestershire sauce; cook until slightly thickened, about 2 minutes. Return steak and mushrooms to pan; cook until heated through, about 2 minutes. Toss 1 cup greens and 1 tablespoon each vinaigrette and cheese in a bowl. Serve steak topped with sauce garnished with 1 teaspoon chives alongside greens.