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"The belly rules the mind."--Spanish Proverb

Chef Paul's Steak Diane Recipe

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This recipe for Chef Paul's Steak Diane is from The Bertoglio Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4- 3 oz. filet mignon

½ t. salt

¼ t. freshly ground pepper

1 T. unsalted butter

4 t. minced shallots

1 t. minced garlic

1 c. sliced white mushroom caps

¼ c. cognac or brandy

2 t. Dijon mustard

¼ c. heavy cream

¼ c. beef broth or consume

2 t. Worcestershire

2 drops of hot sauce

1 T. finely chopped green onions

1 t. minced fresh parsley

Directions:
Directions:
Season meat with salt and pepper. Melt butter in large skillet over med-hi heat. Add meat and cook for 45 seconds on the first side and 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook for 20 seconds. Add mushrooms and cook until soft for about 2 minutes. Place meat on a plate and keep warm. Tilt pan towards you and add the cognac. Tip away from you and light the mixture on fire. When the flame has burned out, add the mustard and cream, mix thoroughly and cook for 1 minute. Add beef broth and simmer for 1 minute and then add Worcestershire and hot sauce. Add meat back in. Remove from heat and stir in green onions and parsley.

 

 

 

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