From the NY Times, by Mark Bittman
Yield: 2
servings
I haven't had the "Mad Men" era Steak Diane in forever! Somehow it got lost in my recipes files; but it was, and still is, a definite favorite... especially since it was one of the first things that Ken made for me when we got married! In fine restaurants, it was generally prepared tableside and flambeed with cognac. You'll find recipes with different cuts of beef and some recipes include mushrooms. This recipe recently appeared in the New York Times and made me nostalgic for this divine dish. I showed the article to Ken and he made this for Sunday supper (or I think I would call it dinner this time)! Excellent. I need to say no more.
I was so excited about Ken the Chef making Steak Diane for me that I totally forgot to take a photo; but stay tuned. We will be making this one often! I served this with a Caesar salad, twice baked potatoes, and roasted broccoli. Yum!
INGREDIENTS:
2 6-ounce
beef fillets, cut from the tenderloin (filet mignon)
Salt and
pepper
1 Tablespoon
extra virgin olive oil
2
Tablespoons butter
1 Tablespoon
minced shallot or onion
1 teaspoon
Dijon mustard
1 teaspoon
Worcestershire sauce, or to taste
½ cup heavy
cream or half-and-half
Lemon juice
to taste, optional
Chopped
fresh chives or parsley leaves for garnish
DIRECTIONS:
1. Flatten fillets a bit with the palm of your
hand, the back of a skillet, or a small mallet; they should be about 1 inch
thick. Sprinkle with salt and a lot of
pepper. In small skillet, preferably one
just large enough to hold the two fillets, combine oil and tablespoon of butter
over medium-high heat. When butter foam
melts, sear steaks on both sides, just until browned, no more than 2 minutes a
side. Remove to platter.
2. Wipe pan clean with towel; add remaining
butter of medium heat, with shallot or onion.
Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and
cream. Add some salt and a fair amount
of pepper. Stir once or twice, then
taste and adjust seasoning.
3. Keeping mixture at a steady simmer, return
meat and accumulated juices to pan.
Cook, turning two or three times, until meat is done to your liking (125
degrees internal temperature for medium-rare).
Remove to a plate, and add lemon juice, if using, salt and pepper to the
sauce as needed. Spoon sauce over meat,
garnish with chives or parsley, and serve.
