Steak Diane

By lorik

Four well-trimmed (9- to 11-ounce) New York strip steaks may be substituted for the filets mignons, if desired. Cook them in two batches with an extra tablespoon of oil. Adding the cognac along with the beef broth helps reduce any potential flare-ups, but still use caution when bringing the sauce to a boil, especially if you have a gas stove.

Ingredients

• Variation from Mark Bittman:
• 1 teaspoon black peppercorns
• 4 (6- to 8-ounce) center-cut filets mignons, 1 1/2 to 2 inches thick, trimmed
• Salt
• 1 tablespoon vegetable oil
• 5 tablespoons unsalted butter, cut into 5 pieces
• 1 shallot, minced
• 3/4 cup beef broth
• 1/2 cup plus 1 teaspoon cognac
• 1 tablespoon Worcestershire sauce
• 2 tablespoons minced fresh chives
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Steak Diane for 2
• 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean
• Salt and pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 tablespoon minced shallot or onion
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce, or to taste
• 1/2 cup heavy cream or half-and-half
• Lemon juice to taste, optional
• Chopped fresh chives or parsley leaves for garnish

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Place peppercorns in zipper-lock bag, press out air, and seal. Pound and roll peppercorns with rolling pin until coarsely cracked. Pat filets dry with paper towels and season with salt and cracked pepper. Place filets between 2 sheets of plastic wrap and roll and pound lightly with rolling pin to even 1-inch thickness.

2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place filets in skillet and cook until well browned and registering 120 to 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to plate, tent with aluminum foil, and set aside.

3. Reduce heat to low and melt 1 tablespoon butter in now-empty skillet. Add shallot and cook until translucent, about 1 minute. Remove skillet from heat and add broth, 1/2 cup cognac, Worcestershire, and any accumulated meat juices from plate. Return skillet to medium-high heat and bring to boil, scraping up any browned bits. Cook until reduced to 1/3 cup, 5 to 7 minutes.

4. Off heat, whisk in 1 tablespoon chives, mustard, lemon juice, remaining 4 tablespoons butter, and remaining 1 teaspoon cognac until fully incorporated. Transfer filets to platter, spoon sauce over top, and sprinkle with remaining 1 tablespoon chives. Serve.

Variation:
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.