Steak Diane

Ingredients

Yield:

Serves 4

• Ingredients

  • 4 (3-ounce) filet mignon medallions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 4 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1 cup sliced white mushroom caps
  • 1/4 cup Cognac
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy cream
  • 1/4 cup reduced veal stock, recipe follows
  • 2 teaspoons Worcestershire sauce
  • 2 drops hot red pepper sauce
  • 1 tablespoon finely chopped green onions
  • 1 teaspoon minced parsley leaves

Preparation

Difficulty:

hard

Time:

30 Minutes

Total Time:

45 Minutes

1. Preparation

   • Season the beef medallions on both sides with the salt and pepper.
   • Melt the butter in a large skillet over medium-high heat.
   • Add the meat and cook for 45 seconds on the first side.
   • Turn and cook for 30 seconds on the second side.
   • Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds.
   • Add the mushrooms and cook, stirring, until soft, 2 minutes.
   • Place the meat on a plate and cover to keep warm.
   • Tilt the pan towards you and add the brandy.
   • Tip the pan away from yourself and ignite the cognac with a match.
   • Alternatively, remove the pan from the heat to ignite, and then return to the heat.
   • When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute.
   • Add the veal stock and simmer for 1 minute.
   • Add the Worcestershire and hot sauce and stir to combine.
   • Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
   • Remove from the heat and stir in the green onions and parsley
   • Divide the medallions and sauce between 2 large plates and serve immediately.