Steak Diane
"A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish...."
INGREDIENTS
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A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to
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SERVES 4
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INGREDIENTS
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2 tbsp. canola oil
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4 (4-oz.) filet mignon steaks
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Kosher salt and freshly ground black pepper, to taste
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1½ cups beef stock
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2 tbsp. unsalted butter
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2 cloves garlic, minced
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1 shallot, minced
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4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
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¼ cup cognac or brandy
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¼ cup heavy cream
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1 tbsp. Dijon mustard
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1 tbsp. Worcestershire sauce
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¼ tsp. hot sauce, such as Tabasco
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1 tbsp. minced parsley
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1 tbsp. minced chives
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