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Steak Diane

What a glamorous and elegant classic Dinner! This recipe is modernized a bit to make it easy enough for a weeknight dinner. Rather than accompanying potatoes and plate full of sauce, I gently saute the beef tenderloin, then make the sauce, and serve with over a bed of sauteed spinach. Enjoy with a bold Cabernet Sauvignon.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 persons

Equipment

  • 10-inch skillet

Ingredients
  

  • 1 tablespoon unsalted butter
  • 1 tablespoon EVOO
  • 2 beef tenderloin filets 6 ounces each
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 small shallot minced
  • 2 cloves garlic minced
  • 1/4 pound mushrooms sliced thickly
  • 1/4 cup Cognac or Brandy
  • 2 teaspoons Dijon Mustard
  • 1/4 cup heavy cream
  • 1/4 cup veal demiglace
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon scallions finely chopped
  • 1 tablespoon Italian parsley finely chopped

Instructions
 

  • In a large skillet, melt the butter and olive oil together. Season the meat very well with salt and pepper, and sear over high hight until lightly brown. Turn over and repeat. Remove from heat and transfer to a plate and tent with foil.
  • Add the shallot and garlic to the pan and cook over moderate heat, stirring, until fragrant, about a minute or so. Add the mushrooms, season with salt and pepper and cook until softened (but not soft), approximately 5 minutes. Remove from the heat, add the brandy. (If you dare to light the pan, do so with a long match and off the heat of the stove.) Cook over moderate heat for approximately 2-3 minutes. Add the mustard and cream and stir for approximately 2-3 minutes. Whisk in veal demiglace, Worcestershire sauce, scallions and parsley. Season with salt and pepper.
  • Add the meat and any accumulated juices to the same saucepan and continue to cook over low heat, with cover on, for a few minutes -- until meat thermometer registered desired doneness. Continue to stir sauce around the steak.
  • Transfer meat to plates and spoon sauce and mushrooms on top.

Notes

  1. Demiglace is available at some finer grocery stores or butcher shops, or on Amazon.