In days of yore, this dish was prepared table side at fancy restaurants. When the brandy was added, it was often set afire for a showy effect. You would be hard pressed to find this dish on restaurant menus these days. I thought it might be a fun dish to prepare on Valentine’s Day. Filet Mignon is always a lovely steak to eat and the ability to show your sweetheart the flames of your love is a nice effect. As long as your love does not extend to other parts of the kitchen.
Simple Steak Diane
- 1/2 cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 Tbsp tomato paste
- 4 (6-ounce) center cut beef tenderloin steaks
- Salt & Pepper
- 2 Tbsp butter
- 1/4 cup finely minced shallots
- 1/4 cup mushrooms, finely diced
- 1/4 cup brandy
- 1/3 cup heavy cream
- 1 Tbsp chopped parsley
- Whisk together broth, Worcestershire sauce, mustard, and tomato paste; set aside.
- Rub salt and pepper on both sides of the steak.
- Let rest at room temperature for at least 30 minutes.
- Melt butter in a skillet set over medium-high heat.
- Pat the steaks dry with a paper towel.
- Sear and cook steaks on both sides until medium rare.
- Time will depend on thickness of steaks.
- When the steaks are done, move to a cutting board and tent with foil.
- While the meat is resting, sauté the shallots and mushrooms on medium-high heat, stirring once or twice.
- Add the brandy to deglaze the pan.
- Increase the heat and cook until the brandy is almost evaporated.
- Stir in the broth mixture and bring to a boil.
- Cook until thickened, about 3-4 minutes.
- Stir in the cream and cook for two more minutes.
- You can either leave the steaks whole, or slice to fan across the plate.
- Plate the steaks with your side of choice.
- Cover with sauce and garnish plate with parsley.