Steak Diane
Steak Diane is named for the Roman goddess of the hunt Diana as it was originally a way of serving venison. Today the preparation has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting it in a rich Cognac sauce.
Ingredients
- (3-ounce) filet mignon medallions · 4
- teaspoon salt · 1/2 teaspoon
- freshly ground black pepper · 1/4 teaspoon
- unsalted butter · 1 tablespoon
- minced shallots · 4 teaspoons
- minced garlic · 1 teaspoon
- sliced white mushroom caps · 1 cup
- Cognac or brandy · 1/4 cup
- Dijon mustard · 2 teaspoons
- heavy cream · 1/4 cup
- reduced veal stock · 1/4 cup
- Worcestershire sauce · 2 teaspoons
- hot red pepper sauce · 1/4 teaspoon
- finely chopped green onions · 1 tablespoon
- minced parsley leaves · 1 teaspoon
Instructions
Season the beef medallions on both sides with the salt and pepper.
Melt the butter in a large skillet over medium-high heat.
Add the meat and cook for 45 seconds on the first side.
Turn and cook for 30 seconds on the second side.
Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds.
Add the mushrooms and cook, stirring for about 2 minutes until soft.
Place the meat on a plate and cover to keep warm.
Tilt the pan towards you and add the brandy.
Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.)
When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute.
Add the veal stock and simmer for 1 minute.
Add the Worcestershire and hot sauce and stir to combine.
Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
Remove from the heat and stir in the green onions and parsley.
Divide the medallions and sauce between 2 large plates and serve immediately.
Chef Tommy’s Tips
These filets are cooked to medium-rare. If you want your meat more done, slightly increase the initial cooking times.
Gently pound your filet mignon medallions until they are ½” thick. I placed the medallions on my cutting board, covered them with plastic wrap, and pressed down on them with a large sauté pan.
If you are using an electric stove you will have to use a match or a stick lighter to ignite the brandy.
If you have a gas stove, leave the pan on the stove, completely shut off the heat, add the brandy, then turn the heat back on and tilt the pan away from you.
ATTENTION: BE CAREFUL NOT TO BURN YOURSELF OR SPILL THE IGNITED BRANDY !