STEAK DIANE

Steak Diane image

This is such a classy dish! With a rich, creamy and flavorful sauce, it's a delicious way to enjoy filet mignon.

Provided by Francine Lizotte @ClubFoody

Categories Beef

Number Of Ingredients 16

Ingredients

1 tablespoon(s) vegetable oil, divided
2 tablespoon(s) clarified butter
2 large filet mignon (about 4 to 6 ounces each)
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
2 large cloves garlic, pressed
1/4 cup(s) shallots, minced
4 ounce(s) oyster or shiitake mushrooms, cut into small pieces
1/4 cup(s) cognac (substitute brandy)
1/2 cup(s) demi-glace
1/4 cup(s) 35% heavy cream
1 tablespoon(s) dijon mustard
1/2 tablespoon(s) worcestershire sauce
1/4 teaspoon(s) hot sauce
1 tablespoon(s) chives, chopped
1 tablespoon(s) parsley, chopped

Steps:

Pat dry the filets with paper towels and season generously with salt and pepper; set aside.
In a large cast iron skillet over medium-high heat, add oil and butter. When hot, add steaks and cook until browned turning only once, about 1 ½ to 2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.
In the same skillet, reduce heat to medium, add garlic and shallots; sauté for 30 seconds. Add mushrooms, season with salt and pepper; stir well and cook for 2 minutes.
Pour in Cognac, wait 2 seconds and then ignite; cook until the flame dies down. Add demi-glace, heavy cream, Dijon mustard, Worcestershire sauce and hot sauce; stir well and cook for 3 minutes.
Return the filet mignon to the skillet including the juices accumulated while resting and spoon mushroom sauce over to warm them up. After about 1 ½ minutes, transfer the steak to warm serving plates while finishing the sauce.
Add chives and parsley to the sauce; stir quickly and then pour sauce over steaks. Serves 2
To view this recipe on YouTube, click on this link >>>> https://youtu.be/SA2rjeaZUNM

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