Steak Diane

Steak Diane is a very popular dish, but a lot of people over look it. So here is a traditional recipe and my recipe.

Steak Diane:
4 (3-ounce) filet mignon medallions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 teaspoons minced shallots
1 teaspoon minced garlic
1 cup sliced white mushroom caps
1/4 cup Cognac or brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup reduced beef stock
2 teaspoons Worcestershire sauce
2 drops hot red pepper sauce
1 tablespoon finely chopped green onions
1 teaspoon minced parsley leaves

1.)Season the beef medallions on both sides with the salt and pepper.
2.)Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
3.)Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
4.)Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.

My Steak Diane:

4 Strip Steaks
Salt to taste
1/4 cup crushed black pepper corns
4 tbsp clarified butter

4 garlic cloves, minced
1 shallot, minced
1/2 sliced mushrooms
2 tbsp dry mustard
1/2 cup Cognac
1/2 cup beef stock
1/2 cup heavy cream
Salt and pepper to taste
1 bunch scallions

1.) Preheat oven to 350 degree F. Rub both sides of steak with salt and the crushed black pepper. Heat the butter in a pan.
2.) Sear steak on both sides, remove from the pan and finish cooking in the oven.
3.) Add garlic and shallots and saute. Add mushrooms and saute for about 10 minutes.
4.) Add cognac and beef stock and reduce by half. Once reduced add heavy cream. Reduce until you have the right consistency. Taste and adjust seasoning.
5.) Plate the steaks, add sauce and garnish with scallions.

As always I hope you enjoy and please let me know what you think. Bon Appetit Chef Mikey.