20 minutes
A classic and elegant dish, Steak Diane is perfectly suited for a romantic dinner for two, featuring filet mignon in a rich and flavorful sauce.
Filet Mignon, gently flattened to an even thickness of 1 inch
0 oz
tablespoons
tablespoons
to taste
to taste
Shallots, minced
each
tablespoons
tablespoons
0.25 fluid ounces
Lemon Juice, freshly squeezed
teaspoons
Chives, freshly chopped
0 oz
1. Prepare and Sear the Steaks
Gently flatten the filet mignon to an even thickness of about 1 inch. Heat a tablespoon of extra-virgin olive oil and a tablespoon of butter in a skillet over medium-high heat. Season the fillets with salt and pepper, then sear for approximately 2 minutes on each side.
2. Saute Shallot and Build Sauce
After removing the steaks, lower the heat to medium, melt the remaining butter, and add the minced shallot. Cook until soft and fragrant. Add the Dijon mustard and Worcestershire sauce to the skillet, followed by the heavy cream. Stir to blend and thicken slightly, then taste and adjust the seasoning with salt and pepper.
3. Finish Steaks in Sauce
Return the steaks to the skillet, along with any accumulated juices, and simmer in the sauce until they reach the desired doneness, typically around 125°F for medium-rare. Consider adding a squeeze of lemon juice to the sauce before serving.
4. Garnish and Serve
Plate the steaks, spooning over the sauce, and garnish with freshly chopped chives. Serve and enjoy.
Select high-quality beef like tenderloin or a well-marbled ribeye for a flavorful and tender Steak Diane.
Rest the steaks for 5–10 minutes after cooking to ensure they retain their juices and are succulent.
Use a heavy pan and ensure it's well-heated for perfect searing. Room temperature steaks should be patted dry for effective browning without overcrowding the pan.
Caramelize shallots and mushrooms, and deglaze with cognac using homemade or high-quality beef stock for a rich sauce.
Enhance the natural flavors of your steaks with generous seasoning of salt and pepper just before cooking.
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