Photograph by Scott Martin
If you are a steak lover like I am, a thick, lightly seasoned filet mignon grilled to perfection is the stuff dreams are made of. A true culinary treat that is only made better with a side of tender grilled asparagus. I’m not one to top my steak with fancy sauces too often, but a Classic Steak Diane is one of the exceptions to that rule. A rich mushroom sauce studded with tender shallots, garlic and thyme, flavored with a splash of brandy and a touch of cream. For an extra depth of flavor, a bit of Worcestershire sauce and Dijon mustard are also added to this delectable sauce. An essential recipe for your steak-craving repertoire—this sauce will make you swoon.
(To view this recipe, click on the blue title of the blog post above*)
Classic Steak Diane
Ingredients:
- 2 thick cut filet mignons
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Drizzle of extra virgin olive oil
- For the sauce:
- 1 Tablespoon of extra virgin olive oil
- 1 Tablespoon of unsalted butter
- 2 cups of sliced mushrooms
- 2 shallots, minced
- 1 garlic clove, minced
- 1 Tablespoon fresh thyme, chopped
- 2 Tablespoons brandy
- ¼ cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- Fresh parsley for garnish
Directions:
- Season both sides of the filets with salt and pepper; drizzle with olive oil. Grill over high heat until desired temperature is reached. Cover with foil while you make the sauce.
- In a large sauté pan, heat the oil and butter over medium heat. Add in the sliced mushrooms, shallots, garlic and thyme. Sauté for 10-12 minutes or until the mushrooms are tender and have exuded their liquid. Add the brandy to the pan and cook for an additional minute or until it is absorbed. Reduce the heat to low and add the cream, mustard and Worcestershire sauce to the pan, stirring to incorporate. Season the sauce with salt and pepper. When the sauce is warmed through and thick, spoon it over the cooked steaks. Garnish with fresh parsley.
Tagged: brandy, Dijon mustard, filet mignon, French, garlic, grilled steak, half and half, mushrooms, sauce, shallots, steak, Steak Diane, thyme, Worcestershire sauce
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