Classic French Steak Diane
Ingredients
- 4 each 6 ounce Tenderloin steaks (Filet Mignon)
- 2 Cup Fresh Wild Mushrooms (Mix and match varieties)
- 2 Tbsp Chopped Fresh Shallots
- 2 Oz Cognac or brandy
- 1 Tbsp Dijon Mustard
- 6 Oz Demi Glace (reduced, thickened Veal or beef stock)
- 2 Oz Heavy Cream
- 2 Tbsp Unsalted Butter
- 2 Tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Cut the steaks in 2 round pieces each. Slightly pound them out until they are 1/2 to 3/4 inch thick. Lightly season with salt and fresh cracked black pepper.
- Melt the butter over high heat in a heavy saute pan. Add in the olive oil. Place the steaks in the olive oil and butter mixture. Saute over high heat until they brown (About1 to 2 minutes per side).
- Add the shallots and mushrooms. Stir and cook until softened.
- Add the cognac or brandy and flame the pan. Reduce the liquid. Then add in the stock. Remove the steaks to their plates. Then add the cream and Dijon mustard to the sauce. Stir and reduce, Season as needed. Spoon the sauce and mushrooms over the steaks and serve hot. Accompany with your favorite potatoes. We suggest a gratin potato (see recipe) and simply grilled Asparagus tossed in olive oil, salt, and pepper.