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Filet Diane


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  • 10 oz. filet mignon
  • 1/2 oz. unsalted butter
  • 4 oz. mushrooms, sliced
  • 3 oz. Filet Diane Sauce (See recipe below.)
  • 1 pinch fresh parsley, chopped



Step 1

Grill or broil the steak to desired temperature. When the steak is almost ready, place butter in sauté pan and begin cooking the mushrooms. Sauté mushrooms for approximately 3 minutes or until cooked but not browned. Add sauce. To ensure sauce is not over-reduced, do not prepare the sauce too far in advance. If the sauce is too thick, add a little water to correct it. When the steak is ready, place it in the center of the plate. Pour the finished sauce over the filet. Garnish with parsley.

Filet Diane Sauce:

1-1/2 oz. clarified butter
4 Tbsp. fresh garlic, finely chopped
4 oz. red cooking wine
4 oz. cognac
2-3/4 cups demi-glacé
2 tsp. Grey Poupon mustard
2 tsp. Worchestershire sauce
2 tsp. tomato paste
1-1/3 cups heavy cream

Place clarified butter in a small pan over medium-low heat. Add garlic; stirring frequently, cook until the garlic is soft. Add red wine and cognac, then increase heat to medium. Reduce mixture until the liquid is almost gone, about 6 minutes. Add demi-glacé, mustard, Worchestershire sauce and tomato paste; bring the mixture to a simmer, then add the cream. Bring sauce back to a simmer and reduce approximately 6 to 8 minutes. Serve over Filet Diane.

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