Steak Diane
Ingredients
The steak
-
12
ounce
filet mignon cut into medallions
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
2
tablespoon
unsalted butter
The sauce
-
1
tablespoon
shallots, minced
-
½
teaspoon
garlic, minced
-
1
cup
mushrooms, sliced
-
¼
cup
Jack Daniels or your favorite bourbon
-
2
teaspoon
Dijon mustard
-
¼
cup
heavy cream
-
¼
cup
beef stock
-
2
teaspoon
Worcestershire sauce
-
1
tablespoon
scallions, sliced
-
1
teaspoon
Italian parsley, finely chopped
Instructions
- Season the filet medallions with sea salt and black pepper.
- Melt the butter in a large sauté pan over medium-high heat.
- Dredge the filet in flour.
- Add the beef and sauté for about one minute on one side, then turn over and sauté for another minute.
- Add the shallots and garlic to the side of the pan and sauté briefly.
- Add the mushrooms and continue to sauté until soft, about 2 minutes.
- Remove the beef from the pan and keep it warm on a plate.
- Remove the pan from heat and add the Jack Daniels, lighting it to burn off the alcohol.
- Add the mustard and cream, mix thoroughly, and cook for 1 minute.
- Add the beef stock and simmer for 1 minute.
- Stir in the Worcestershire sauce.
- Thicken the sauce with a beurre manié (butter and flour).
- Return the meat and any accumulated juices to the pan, coating it with the sauce.
- Divide the meat between two plates, top with scallions and parsley, and serve.
Nutrition Facts (estimated)
Servings
2
Calories
763
Total fat
59g
Total carbohydrates
4g
Total protein
34g
Sodium
954mg
Cholesterol
189mg
You might also like