Steak Diane

  • 4-3 ounce center cut beef tenderloin medallions
  • 1 ½ ounce clarified butter
  • 1 tsp Worcestershire sauce
  • 2 Tablespoons shallots – chopped fine
  • 1/8 tsp garlic – minced
  • ¼ cup mushroom caps – sliced
  • 1 Tablespoons lemon juice
  • 1 teaspoons Dijon mustard
  • ½ thyme leaves – fresh if possible
  • 2 ounces heavy cream
  • 1 ounce brandy
  • 1 Tablespoons parsley – chopped
  • 1 Tablespoons chives – chopped
  • Ground black pepper, 1/8 tsp or to taste
  1. In a large sauté pan (14-16in), heat 1 tablespoon of butter over medium heat for 1 minute
  2. Add steaks, sprinkle with a little salt and pepper, increase heat to medium-high and sauté exactly 2 minutes on each side
  3. Remove the steaks to a plate
  4. Add clarified butter, then add Worcestershire sauce to the butter and stir
  5. Place shallots, garlic, and mushrooms in the center of the pan and stir
  6. Return steaks to pan and place the steaks around the edges
  7. With a spoon, stir and toss the mushroom mixture.
  8. After 2 minutes add the lemon juice and season with salt and pepper
  9. Turn the steaks and add thyme, parsley, mustard and stir
  10. Cook steaks to medium rare or to desired temperature
  11. Add heavy cream and chives and stir.
  12. Tilt pan slightly, and pour in brandy into the front edge of the pan, light with long match or if using a gas stove, turn the heat to high and let the flame catch the brandy’s vapors and ignite it.
  13. Swirl slightly, turn off the heat and let the flame go out.
  14. Place filet mignon medallions on plates and top with the sauce from the pan.

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