NY Times recipe from Mark Bittman who states, “Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it’s a perfect treatment for tenderloin medallions (filet mignon).”
Steak Diane
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Steak Diane
June 5, 2017
Rob
- Total time: 30 Minutes
- Servings: 2 Servings
Ingredients
- 2 6 oz Beef Fillets, cut from the tenderloin (filet mignon), preferably not too lean
- Salt and Pepper
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Butter
- 1 Tbsp Minced Shallot or Onion
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce, or to taste
- 1/2 Cup Heavy Cream or Half-and-Half
- Lemon Juice, to taste (optional)
- Chopped Fresh Chives or Parsley Leaves, for garnish
Directions
- 1)
Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
- 2)
Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
- 3)
Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.