Steak Diane
Thin medallions of filet mignon sautéed in butter and then flambéed and basted it in a rich creamy Cognac mushroom sauce.
Prep Time45 minutes mins
Cook Time10 minutes mins
Total Time55 minutes mins
Course: Main
Cuisine: American
Keyword: Beef, Flambé, Mushrooms, Sauce, Sautée, Steak
Servings: 4
Author: Edwin Voskamp
Frying Pan
Meat Hammer
Many mis-en-place bowls
Meat
- 2 lbs beef tenderloin Cut in eight 4 oz medallions, pounded flat to ¼"
- 2 tsp koshering salt
- 2 tsp black pepper fresh ground
Sautée Meat
- 2 tbsp extra-virgin olive oil
- 4 tbsp butter unsalted
Sauce Base Ingredients
- ⅓ cup shallots minced
- 4 cloves garlic minced
- 4 cups button mushrooms thinly sliced (I like using Cremini mushrooms)
Cream Sauce Mixture
- ⅙ cup Dijon mustard
- 1 cup heavy cream
Umami Sauce Mixture
- 1 cup veal demiglace reduced strong beef stock works too, and chicken stock makes the sauce lighter
- ⅙ cup Worcestershire sauce only Lea & Perrins will do
- ¼ cup scallions You can substitute green onions or spring onions
- 4 tsp flat-leaf parsley finely chopped
- 1 tsp hot sauce Tabasco, Frank's or such
Seasonings
- 1 tbsp curly parsley chopped