Steak Diane

★★★★☆
Prep: 10 mins Cook: 15 mins Serves: 2 to 4

Ingredients

  • 1 tablespoon unsalted butter15 ml unsalted butter
  • ½ tablespoon extra-virgin olive oil8 ml extra-virgin olive oil
  • 4 (3-ounce) beef tenderloin medallions, pounded ¾-inch thick4 (3-ounce) beef tenderloin medallions, pounded ¾-inch thick
  • Kosher saltKosher salt
  • Freshly ground black pepperFreshly ground black pepper
  • 1 small shallot, minced1 small shallot, minced
  • 1 garlic clove, minced1 garlic clove, minced
  • ¼ pound button mushrooms, sliced ¼-inch thick115 g button mushrooms, sliced ¼-inch thick
  • ¼ cup Cognac or other brandy60 ml Cognac or other brandy
  • 2 teaspoons Dijon mustard10 ml Dijon mustard
  • ¼ cup heavy cream60 ml heavy cream
  • ¼ cup veal demi-glace60 ml veal demi-glace
  • 2 teaspoons Worcestershire sauce10 ml Worcestershire sauce
  • 1 tablespoon finely chopped scallions15 ml finely chopped scallions
  • 1 teaspoon finely chopped fresh flat-leaf parsley5 ml finely chopped fresh flat-leaf parsley
  • Hot sauce, such as TabascoHot sauce, such as Tabasco

Instructions

  1. 1. Gather the ingredients.
  2. 2. In a large skillet, melt butter with olive oil. Season meat with salt and pepper to taste and cook over high heat until lightly browned on the bottom, about 1 minute. Turn medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
  3. 3. Add shallot and garlic to skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add mushrooms, season with salt and pepper to taste, and cook until softened, about 2 minutes.
  4. 4. Remove pan from heat, add Cognac, and carefully ignite it with a long match.
  5. 5. When flames die down, add mustard and cream and stir over moderate heat for 1 minute.
  6. 6. Whisk in the veal demi-glace, Worcestershire sauce, scallions, and parsley; season with salt, pepper, and hot sauce to taste.
  7. 7. Add meat and any accumulated juices to saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer meat to plates, spoon sauce on top, and serve.
A luxurious but surprisingly easy version of the classic retro recipe. Be careful when flambéing the Cognac - remove the pan from heat first and use a long match. The dish originally appeared in Food & Wine in April 2013.
Wine Pairing: Bold Red — Cabernet Sauvignon — The wine's bold tannins and dark fruit complement the rich, brandy-flambéed sauce while standing up to the beef's intensity
Source: Emeril Lagasse, Food & Wine
beef tenderloin, cognac, flambé, mushrooms, cream sauce, retro, date night, fine dining