Filet Mignon Steak Diane

Elegantly simple, Steak Diane prepared with fresh filet mignons from local family ranch Dean & Peeler's is the perfect celebratory meal. 

Adapted from the New York Times

INGREDIENTS

  • 2 filet mignons
  •  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

PREPARATION

  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 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 over 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.

Leave a comment

Please note, comments must be approved before they are published