Steak Diane
This Steak Diane is such a classy dish! With a rich, creamy and flavorful sauce, it's a delicious way to enjoy filet mignon..
Ingredients
- 1 tbsp. vegetable oil, divided tips & tricks
- 2 tbsp. clarified butter
- 2 large filet mignon (about 4 to 6 ounces each)
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 large cloves garlic, pressed
- 1/4 cup shallots, minced
- 4 ounces Oyster or Shiitake mushrooms, cut into small pieces
- 1/4 cup Cognac (substitute Brandy)
- 1/2 cup demi-glace see Recipe
- 1/4 cup 35% heavy cream
- 1 tbsp. Dijon mustard
- 1/2 tbsp. Worcestershire sauce
- 1/4 tsp. hot sauce
- 1 tbsp. chives, chopped tips & tricks
- 1 tbsp. parsley, chopped tips & tricks
Directions
- Pat dry the filets with paper towels and season generously with salt and pepper; set aside.
- In a large cast iron skillet over high heat, add oil and butter. When hot, add the steaks and cook until browned turning only once, about 1 ½ to 2 minutes per side for medium-rare (*see footnote). Transfer them to a plate and cover loosely with foil.
- In the same skillet, reduce the heat to medium, add garlic and shallots; sauté for 30 seconds. Add mushrooms, season with salt and pepper; stir well and cook for 2 minutes.
- Pour in Cognac, wait 2 seconds and then ignite; cook until the flame dies down. Add demi-glace, heavy cream, Dijon mustard, Worcestershire sauce and hot sauce; stir well and cook for 3 minutes.
- Return the filet mignon to the skillet including the accumulated juices and spoon the mushroom sauce over to warm them up. After about 1 ½ minutes, transfer the steak to a couple of warm serving plates while finishing the sauce.
- Add chives and parsley to the sauce; stir quickly and then pour the sauce over the steaks.
Notes
Footnote: Cook according to the thickness of your steaks.