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Main Dishes

Steak Diane

Ingredients

  • Four 3-ounce center-cut beef tenderloin medallions
  • 1 1/2 ounces clarified butter
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons finely chopped shallots
  • 1/8 teaspoon minced garlic
  • 1/4 cup sliced mushroom caps
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fresh thyme leaves
  • 2 ounces heavy cream
  • 1 ounce brandy
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • Ground black pepper, 1/8 teaspoon or to taste

Directions

  1. Heat 1 tablespoon butter in a large sauté pan over medium heat for 1 minute.
  2. Add steaks, season with salt and pepper, increase heat to medium-high, and sauté exactly 2 minutes per side.
  3. Remove steaks to a plate.
  4. Add clarified butter and Worcestershire sauce to the pan.
  5. Add shallots, garlic, and mushrooms and stir.
  6. Return steaks to the pan, arranging them around the edges.
  7. Stir mushroom mixture occasionally.
  8. After 2 minutes add lemon juice and season with salt and pepper.
  9. Turn steaks and add thyme, parsley, and Dijon mustard.
  10. Cook steaks to medium-rare or desired doneness.
  11. Add heavy cream and chives and stir.
  12. Tilt pan slightly and add brandy. Carefully ignite if desired.
  13. Allow flames to extinguish naturally.
  14. Place medallions on serving plates and spoon sauce over top.