Fustini's Oils and Vinegars
Steak Dianne

Add To Favorites

Steak Dianne


This recipe does not have any reviews yet   be the first to write one

Steak Dianne

Submitted by Corporate Chef Andy Stewart



Adapted from “Emeril”, Emeril Lagasse


Step 1. 

Heat a large sauté pan over medium-high heat. Season the tenderloins with salt and pepper. Add the butter and Fustini’s olive oil to the pan and when the butter is melted, add the tenderloins and cook to desired doneness. Remove the tenderloins from the pan and add the shallots, garlic and mushrooms. Cook until the mushrooms have browned slightly - 2 to 3 minutes - stirring frequently. 

Step 2. 

Deglaze the pan with brandy or cognac and add the mustard heavy cream, veal stock, Fustini’s 18 Year Balsamic Vinegar, Worcestershire and Fustini’s Cayenne Olive Oil. Bring to a simmer and cook until slightly thickened, 5 minutes. Place the tenderloins back in the pan to reheat and coat in sauce. Garnish with sliced scallions and parsley.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More