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Feb 8, 2008 8:06 am US/Pacific
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Flaming Steak Diane
INGREDIENTS:
Beef tenderloin medallions (1 per person, pounded to one inch thin)
1 Tbsp. butter
Sea salt to taste
Fresh Ground black pepper to taste
1 cup fresh mushrooms
Garlic to taste
Shallots to taste
Lemon juice to taste
1 cup cognac or brandy
2 Tbsp. sherry
2 tsp. Dijon Mustard
1 cup beef or veal stock
1 cup creme fraiches
1 tsp. chive, snipped
1 tsp. parsley
DIRECTIONS:
1. Melt butter in a heavy skillet over medium heat
2. Season beef with sea salt and pepper
3. Add two steaks at a time and sear, no more than two minutes per side
4. Repeat steps for additional steaks
5. Saute mushrooms in dry pan, add garlic, shallots and butter, then saute for two minutes in butter, seasoning with salt and pepper and a squeeze of lemon just after the butter browns
6. Take the pan off of the stove and add cognac or brandy
7. Return pan to the burner and flambe, then reduce over low heat
8. Add sherry and Dijon Mustard; add beef or veal stock and cook for one minute
9. Add creme fraiches and bring to a near boil
10. Reduce sauce to desired consistency; remove from heat and add parsley and chives
11. Sauce the beef medallions; plate and serve!