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Steak Diane

Date Added: Sep 4, 2010 French Entrees
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Prep Time

2 mins

Cook Time

10 mins

Ready In

12 mins

Serving

1

*to adjust serving size click on "serving box".

Description

This elegant dish has been a four star restaurant classic for decades. Tender filet mignon with a rich cream sauce, flambéed and seasoned with pan juices and fresh parsley.


Ingredients

  • 6  Ounce(s) Weight Filet Mignon, cut into 3 ounce portions
  • 1
  • 1  To Taste Salt
  • 2
  • 1  To Taste White Pepper
  • 3
  • ½  Tea Spoon(s) Freshly Ground Black Pepper
  • 4
  • 1  Table Spoon(s) Canola Oil
  • 5
  • 1/4  Cup(s) Brandy
  • 6
  • 1/2  Cup(s) Demi Glace
  • 7
  • 1  Table Spoon(s) Butter
  • 8
  • ½  Tea Spoon(s) Fresh Parsley, chopped
  • 9

Directions

    1. Season filet mignon with salt and white pepper
    2. Coat each side with course ground black pepper
    3. Heat oil in saute pan on high heat
    4. When pan is hot, sear steak on each side for 2 minutes
    5. Remove from heat
    6. Pour in Brandy, carefully bring back to heat, pan will flame up
    7. Remove from heat again, add demi glace
    8. Evenly Coat steak in sauce
    9. Add butter and bring back to heat
    10. Mix butter around pan to melt evenly
    11. Once sauce is just about to start boiling, remove from heat
    12. Taste and Season if necessary
    13. Plate up with filet mignon then top with sauce and garnish with parsley

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