Steak Diane

Name: Steak Diane
Ingredients: 1 tablespoon unsalted butter; 1/2 tablespoon extra-virgin olive oil; Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick; Kosher salt and freshly ground pepper; 1 small shallot, minced; 1 garlic clove, minced; 1/4 pound button mushrooms, sliced 1/4 inch thick; 1/4 cup Cognac or other brandy; 2 teaspoons Dijon mustard; 1/4 cup heavy cream; 1/4 cup veal demiglace (see Note); 2 teaspoons Worcestershire sauce; 1 tablespoon finely chopped scallions; 1 teaspoon finely chopped flat-leaf parsley; Hot sauce, such as Tabasco

15 ingredients

11 steps

Ingredients

1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick
Kosher salt and freshly ground pepper
1 small shallot, minced
1 garlic clove, minced
1/4 pound button mushrooms, sliced 1/4 inch thick
1/4 cup Cognac or other brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal demiglace (see Note)
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped scallions
1 teaspoon finely chopped flat-leaf parsley
Hot sauce, such as Tabasco

Directions

1

In a large skillet, melt the butter in the olive oil.
2

Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute.
3

Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
4

Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds.
5

Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes.
6

Remove from the heat, add the Cognac and carefully ignite it with a long match.
7

When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute.
8

Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.
9

Add the meat and any accumulated juices to the saucepan and turn to coat.
10

Simmer until heated through, about 1 minute.
11

Transfer the meat to plates, spoon the sauce on top and serve.