Steak Diane

1 04 2010

Steak Diane is one of my favorite dishes. I’ve made many, many versions of this dish over the years and I wanted to try and use the best ingredients and techniques from each of the recipes that I had on hand.  This is the end result.  I believe that it’s one of the best compilations I’ve ever done, I hope you agree.  Please enjoy and let me know your results!

  • 4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
  • 1-1/2 ounces melted butter (unsalted)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons shallots, chopped fine
  • 1/8 teaspoon garlic, minced
  • 1 cup mushroom caps, sliced 1/8 inch thick
  • 1 tablespoon lemon juice, fresh squeezed
  • 3 tablespoon dijon mustard
  • 1/2 teaspoon thyme leaves, fresh if possible
  • 2 ounces heavy cream
  • 1 ounce brandy
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped
  • Salt, about 1/2 teaspoon or to taste
  • Ground white pepper, fresh ground, to taste

In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side.

Remove them to a plate and chill in a refrigerator for 5 minutes.

Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the steaks and add the thyme, chopped parsley and Dijon mustard. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy’s vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

Place fillet mignon medallions on plates and top with the sauce from the pan.
All in all, this is a little more involved recipe than I usually post but for those special nights it’s worth the trouble.

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One response

5 04 2010
mshedden

So if we get together can we have this?

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