Jan 21, 2007
Steak Diane
- 2 filet mignon
- salt
- cracked pepper
- 1 tbsp butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup sliced mushrooms
- 1/4 cup cognac
- 2 tsp dijon
- 1/4 cup heavy cream
- 2 tsp worcestershire sauce
- 2 drops tabasco
- Season the filets with salt and pepper on both sides.
- Melt the butter in a large skillet on medium high heat. Add the meat and cook1 minute on each side.
- Stir in the shallots and the garlic and cook stirring 30 seconds. Add the mushrooms and saute 2 minutes.
- Place the meat to the side, under tin foil to keep warm.
- Add the cognac to the pan and then tip it away and ignite the cognac with a match.
- When the flame has burned out add the mustard and cream and stir for 1 minute.
- Add the worcestershire sauce, and the tabasco and stir to combine.
- Return the meat to the pan and heat, turning to coat.
HI there, good recipe, but when does the beef stock come into use in the recipe?
good call–it wasn’t used or necessary