- Warning: flambéeing Steak Diane does present your eyebrows/bangs/mustache/beard with a serious risk for singeing. When they say "stand back," they mean it!
4 (3-ounce) filet mignon medallions, between 1/2 and 3/4 inches thick
salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, minced
6 cremini mushrooms, stemmed and sliced
1/4 cup Cognac or brandy
2 teaspoons Dijon mustard
1/4 cup crème fraîche
1/4 cup reduced veal stock **
2 teaspoons Worcestershire sauce (click for recipe)
1 tablespoon finely chopped chives
minced fresh parsley leaves, for garnish
NOTE: Have all your ingredients chopped, sliced and measured before you start cooking.
Pat the beef dry with paper towels then season medallions on both sides with the salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 45 seconds on the second side. Remove the meat and place on a plate tented with foil to keep warm. Add the shallots to the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes.
Add the brandy and ignite off the heat. When the flame has burned out, add the mustard and crème fraîche, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and stir to combine. Stir in the chives and parsley and return the meat and any accumulated juices to the pan; turn the meat to coat with the sauce.
Remove from the heat and divide medallions and sauce between 2 large warmed plates and serve immediately.
** I used 2 tablespoons demi-glace concentrate thinned with 2 tablespoons water.