Steak Diane

Steak Diane

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by Bill Bigham

WCNC.com

Posted on February 4, 2014 at 10:37 AM

Updated Tuesday, Feb 4 at 2:05 PM

www.ChefBillBigham.com

Steak Diane

Makes 6 servings

Ingredients

Beef Tenderloin, 3oz medallions            12 each
Salt                        1teaspoon
Fresh Black Pepper                1/2 teaspoon
Unsalted Butter                    2 tablespoons
Shallots, minced                2 tablespoons
Garlic, minced                    1 tablespoon
White Mushroom Caps, sliced            2 cups
Cognac or Brandy                1/2 cup
Dijon Mustard                    2 tablespoons
Heavy Cream                    1/2 cup
Veal Stock                    1/2 cup
Worcestershire Sauce                2 tablespoons
Hot Red Pepper Sauce                6 drops
Green Onions, finely chopped            2 tablespoons
Parsley Leave, minced                2 tablespoons

Method of Preparation

1.    Gather all ingredients and equipment
2.    Season the beef medallions on both sides with salt and pepper
3.    Melt butter in a large skillet over medium-high heat
4.    Add the meat and cook for 1 minute on the first side
5.    Turn and cook for 1 minute on the second side
6.    Remove the meat from the pan and place on a plate
7.    Add the shallots and garlice to the pan and cook stirring, for about 30 seconds
8.    Add the mushrooms and cook, until soft, about 2 minutes
9.    Tilt the pan towards you and add the brandy or cognac
10.    Tip the pan away from yourself and ignite the brandy or cognac
11.    When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute
12.    Add the veal stock and simmer for 1 minute
13.    Add the Worcestershire and hot sauce and stir to combine
14.    Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce
15.    Remove from the heat and stir in the green onion and parsley
16.    Serve immediately

 

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