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–+ servings

Steak Diane

Tender filets smothered in a creamy cognac sauce with mushrooms and shallots and finished with parsley and chives.
Course Dinner, Main Course
Cuisine French
Keyword Beef
Method Stove Top
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Equipment

  • 12” Skillet with Deep Sides

INGREDIENTS 

  • 4 4 oz. Beef Tenderloin Medallions - 4 oz. each - 3/4" thick
  • 2 Tbsps EVOO
  • 2 Tbsps Butter - unsalted
  • 8 oz. Cremini Mushrooms - sliced
  • 1 medium Shallot (or several Green Onions) - minced
  • 1 Tbsp Tomato Paste
  • ⅓ cup Cognac or Brandy
  • ½ cup Beef Stock - low-sodium
  • ½ cup Heavy Cream
  • 2 tsps Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Chives or Scallions - minced
  • 1 Tbsp Flat-Leaf Parsley - minced
  • Salt and Pepper - to taste

INSTRUCTIONS

  • Heat a large stainless steel or cast iron skillet to medium-high heat.
  • Pat the Medallions very dry with paper towels and season well with Kosher Salt and Pepper.
  • Add the oil to the hot pan and once shimmering, add the Medallions. Cook undisturbed for 1 1/2 to 2 minutes per side. Then transfer to a plate and loosely tent with foil to keep warm.
  • To the same pan, add the Mushrooms and saute until they release their water and start to brown (about 5 minutes).
  • Add the Shallots and Butter. Cook for another 2 minutes. Add the Tomato Paste and cook for 1 more minute, stirring frequently.
  • Remove the pan from the heat and add the Cognac. Place the pan back on the heat and turn the heat to medium-high. Cook until the Cognac is almost evaporated (~2 minutes) while deglazing the pan with a wooden spoon to dislodge all of the flavor bits.
  • Add the Beef Stock, Cream, Mustard, and Worcestershire Sauce to the pan. Bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
  • Taste the sauce and season with salt and pepper, if needed.
  • Return the Medallions and any juices back to the pan and cook until warmed through (about 2 minutes). Top with parsley and chives.
  • Serve immediately.

Notes

A good choice for the Medallions are two (2), 3/4" thick, 8 oz. Sirloin or Rib Eye steaks, cut cross-wise in half to make four individual Medallions.
Leftover steaks do NOT reheat well.

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