Steak Diane
Level: Easy Cook Time: 20 min Yield: 4 servings
INGREDIENTS
4 6-ounce beef fillets, cut from the tenderloin (filet mignon, preferably not too lean
Salt and pepper
2 tablespoons extra virgin olive oil
4 tablespoons butter
2 tablespoons minced shallot or onion
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce, or to taste
1 cup heavy cream or half-and-half
Lemon juice to taste, optional
Chopped fresh chives or parsley leaves for garnish
DIRECTIONS
Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.
CHEF NOTES
Used 15 day Dry Aged Beef Tenderloin (aged in The Steakager Pro 40)
OPTIONAL INGREDIENTS
1/4 pound button mushrooms, sliced 1/4 inch thick (add in step 2)
1/4 cup Cognac or other brandy (once Step 2 is complete, remove pan from hear, add Cognac - it will create a large FLAME… do not do this above direct heat)
