STEAK DIANE

By Connie

Ingredients

• 4 - (3 oz) filet mignon medallions or 2 (6) oz steaks
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 TBSP unsalted butter
• 4 tsp minced shallots
• 1 tsp minced garlic
• 1 Cup sliced white mushroom caps
• 1/4 cup Cognac or Brandy
• 2 tsp Dijon mustard
• 1/4 cup heavy cream
• 1/4 cup reduced veal stock (I use beef)
• 2 tsp Worcestershire sauce
• 2 drops hot red pepper sauce
• 1 TBSP finely chopped green onions
• 1 tsp minced parsley leaves

Details

Servings 2

Preparation

Step 1

Season the beef on both sides with the salt and pepper. Melt butter in 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, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.

Tilt the pan toward you and add the brandy. Tip the pan away from you and ignite the brandy with a match. When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring for 1 minute. Add the beef 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 meat to coat with the sauce.

Remove from heat and stir in the green onions and parsley. Divide he medallions and sauce between 2 large plates and serve immediately.