Ingredients: |
Ingredients: 2 (6-ounce) beef fillets, cut from the tenderloin (filet mignon), preferably not too lean
Salt and pepper
1 tbsp extra-virgin olive oil, divided
2 tbsp butter, divided
1 tbsp minced shallot or onion
1 tbsp cognac
1 tsp Dijon mustard
1 tsp Worcestershire sauce, or to taste
½ cup heavy cream
Lemon juice, to taste (optional)
Chopped fresh chives or parsley leaves, for garnish
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Directions: |
Directions: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.
Pour off the fat; add remaining butter and oil over medium heat, with shallot or onion, cook 2 minutes, deglaze pan with cognac. 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.
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 (155 degrees internal temperature for medium). 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. |
This recipe for Steak Diane for Two is from