Steak Diane from Closet Cooking

Perfectly cooked medium-rare filet mignon in a mustard and brandy pan sauce with mushrooms.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
  • 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
  1. Season the beef with salt and pepper.
  2. Melt the butter in a pan over medium-high heat.
  3. Add the beef and sear for 1-2 minutes on each side and set aside.
  4. Add the shallots, garlic and thyme and saute for 20 seconds.
  5. Add the mushrooms and saute until tender, about 2 minutes.
  6. Add the brandy and carefully ignite.
  7. Add the mustard and cream and mix while cooking for a minute.
  8. Add the veal broth, deglaze the pan and simmer for another minute.
  9. Add the Worcestershire sauce, parsley and any juices that collected under the beef to the pan and remove from heat.
  10. Divide the beef and sauce between two plates and enjoy.