Steak Diane
Tender filets smothered in a creamy cognac sauce with mushrooms and shallots and finished with parsley and chives.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.youngstownrecipes.com.
Cooking tools:
- Skillet
- Cast iron skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
- Aluminum foil
Ingredients
- 4 4 oz. Beef Tenderloin Medallions (4 oz. each - 3/4" thick)
- 2 Tbsps EVOO
- 2 Tbsps Butter (unsalted)
- 8 oz. Cremini Mushrooms (sliced)
- 1 medium Shallot (or several Green Onions) (minced)
- 1 Tbsp Tomato Paste
- 1/3 cup Cognac or Brandy
- 1/2 cup Beef Stock (low-sodium)
- 1/2 cup Heavy Cream
- 2 tsps Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 Tbsp Chives or Scallions (minced)
- 1 Tbsp Flat-Leaf Parsley (minced)
- Salt
- Pepper
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