Steak Diane
Ingredients
1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
4 (3-ounce) beef tenderloin medallions, pounded to 3/4-inch thickness
kosher salt and freshly ground pepper, to taste
1 small shallot, minced
1 garlic clove, minced
1/4 pound button mushrooms, sliced to 1/4-inch thickness
1/4 cup brandy, such as Cognac
2 teaspoons dijon mustard
1/4 cup heavy cream
1/4 cup veal demi-glace
2 teaspoons Worcestershire sauce
1 tablespoon scallions, finely chopped
1 teaspoon flat-leaf parsley, finely chopped
hot sauce, to taste
Directions
Season the beef tenderloin medallions with salt and pepper. Let the salt and pepper absorb into the meat at room temperature.
In a large skillet, melt the butter in the olive oil.
Cook the tenderloins over high heat for 1 minute, or until lightly browned at the bottom. Turn the medallions over and cook for an additional 45 seconds, then move to a plate and tent them using aluminum foil.
Step 4
Add the garlic and shallot to the skillet. Cook over moderate heat, stirring for 20 seconds, or until fragrant.
Add in the mushrooms, then season with salt and pepper, cooking for about 2 minutes, until softened.
Remove from the heat, then add in the brandy. If desired, you can opt to flambé by lighting the brandy with a long match. Alternatively, you can simply simmer off the alcohol depending on your comfort level.
Add in the cream and mustard, stirring for 1 minute over moderate heat. Whisk in the Worcestershire sauce, veal demi-glace, parsley, and scallions. Then, season with the hot sauce, salt, and pepper, to taste.
Add in the meat and any juices to the saucepan, turning it over to fully coat. Allow it to simmer for a minute, or until heated through. Using a meat thermometer, the steaks should read 145 degrees F in their thickest points.
Move the meat to plates, then spoon the sauce over top and serve.
