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Filet de Boeuf Diane Recipe

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This recipe for Filet de Boeuf Diane, by , is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Cecil Browning, Executive Chef/Snee Farm Country Club; Charleston, SC
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. butter
8 large fresh mushrooms
3 turns black pepper (from pepper mill)
1 oz. brandy
6 (1/4-to-1/2 inch) slices filet mignon
1 1/2 c. demi-glace (see recipe in cookbook)
1/4 c. heavy cream
1/4 c. chopped scallions
1 tsp. Dijon mustard

Directions:
Directions:
Melt butter in flambé pan or heavy skillet. Add mushrooms (sliced). Sauté until mushrooms are soft. Add pepper. Flambé with brandy. Push mushrooms to side of pan, away from most intense heat.

Add filet pieces to pan, sauté, but undercook the meat because it will be cooked more later. Remove filet from pan and place on cool plate to stop cooking process.

Add demi-glace, cream, scallions and mustard to pan. Cook together until it forms a sace. Return beef to pan and continue cooking to desired doneness.

Like fish bouillon, demi-glace (a basic brown sauce) is used in many recipes. Many busy commercial kitchens keep demi-glace on hand.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I visited this restaurant with friends who vacationed at Hilton Head, SC in 1981. The recipes for this dish and several others appeared in the Charleston, SC "The News and Courier", April 1, 1981. These dishes are exquisite!

 

 

 

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