-
Prep Time20 minutes
-
Cook Time30 minutes
-
Serving2
-
View
Diane is the Roman goddess of the moon, the hunt and animals, symbolizing female strength and independence. What better homage to her than a tender beef filet coated with a creamy mushroom-y, mustard-y sauce. The tang of the tomato paste really elevates the sauce and makes it a lovely rouge color. The Worcestershire sauce added a punch of flavor also (my Dad pronounced this, “Woostershire,” so that’s the way I say it too!) I had some leftover lemon potatoes from the night before which were a wonderful accompaniment, but this dish really doesn’t need anything else. This could easily be a weeknight dish but it is elegant enough for a dinner party. In fact, I served it at a dinner party for one on a Saturday night and thought it was very perfect. Check out that Sidecar cocktail that I was sipping while cooking. The recipe for that is on this site also.
Ingredients
Steak Diane
Directions
Make your mise en place while you watch Svengoolie in the kitchen. You should have your chopped shallot, quartered mushrooms and garnishes ready to go. Remember to always pat your beef dry and take it out of the frig at least 20 minutes before you cook it. Salt and pepper the filet just before you put them in the skillet.
Heat the skillet over medium high heat and swirl a little oil in it. Saute the steaks on both sides, about two minutes per side. Set aside.
To the same pan, add the mushrooms and cook until they release their water and brown (about five minutes).
Add the shallots to the pan. Add the butter. Cook about two minutes.
Add the tomato paste. Stir. Cook about another minute.
Add the brandy. Be careful and don't set yourself on fire. Cook, stirring, about two minutes.
Add the broth, the cream, the mustard and the Worcestershire sauce. Let the sauce simmer and thicken. Season with salt and pepper. Cook it a few more minutes.
Add the steaks back to the pan and cook until the steaks are heated through and cooked to your desired "done-ness." Sprinkle the chives and parsley over the steaks and serve.
Leave a Review