Steak Diane
- 2 (4 ounce) filet mignon medallions
- salt and pepper to taste
- 1 tablespoon butter
- 2 shallots, finely diced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- 1 cup cremini mushrooms, sliced
- 1/4 cup brandy or cognac
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup veal or beef stock
- 2 teaspoons Worcestershire sauce
- 1 tablespoon parsley, chopped
- Produce
- Cremini mushrooms (1 cup)
- Garlic (1 clove)
- Parsley (1 tablespoon)
- Shallots (2)
- Thyme (1/2 teaspoon)
- Meat
- (4 ounce) filet mignon medallions (2)
- Canned Goods
- Veal or beef stock (1/4 cup)
- Condiments
- Dijon mustard (2 teaspoons)
- Worcestershire sauce (2 teaspoons)
- Cooking & Baking
- Salt and pepper (1)
- Dairy
- Butter (1 tablespoon)
- Heavy cream (1/4 cup)
- Beer, Wine & Liquor
- Brandy or cognac (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published February 9, 2012 (1 year ago).
64 people saved this recipe.
