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Steak Diane Recipe

User Rating 4 Star Rating (5 Reviews)

By Chef John J. Vyhnanek

Steak Diane
Glen MacLarty/Flickr
This classic restaurant show-stopping dish is usually prepared and flamed at the table but you can easily make it at home. Tender fliet mignon steaks with a rich cream sauce is perfect for a romantic dinner with your loved one.

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Ingredients:

  • 4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
  • 1-1/2 ounces clarified butter
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons shallots, chopped fine
  • 1/8 teaspoon garlic, minced
  • 1/4 cup mushroom caps, sliced 1/8 inch thick
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon thyme leaves, fresh if possible
  • 2 ounces heavy cream
  • 1 ounce brandy
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped
  • Salt, about 1/2 teaspoon or to taste
  • Ground black pepper, fresh ground, 1/8 teaspoon or to taste

Preparation:

In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes.

Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

Place filet mignon medallions on plates and top with the sauce from the pan.

Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.

Yield: 2 servings

Source: Chef John J. Vyhnanek
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Slight changes in the sequence of ingredients, Member Wolfy44

Try adding crushed garlic just before you add the cream. If you add garlic at the beginning, it may burn and turn nasty. As well as pepper, you can try adding green peppercorn : great ! Also : you can safely prepare the sauce in advance, grill the steaks normally (i.e. rare) and coat the steaks with the reheated sauce.

76 out of 81 people found this helpful.

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