Steak Diane, A wonderful way to prepare Filet Mignon
For Christmas we received a shipment of Omaha steaks. The shipment contain a wide variety of steaks, also pork chops, Chicken breast and hamburger patties. We must have gotten 20 steaks all total, and I have been experimenting with all kinds of different recipes, as well as ways to prepare these steaks..Some of the recipes have been amazing and of course some recipes have been disappointing. This recipe I have posted here for steak Diane I think is exceptional, and I have to say that all the Omaha steaks we received were very tender and juicy. This recipe could however enhance maybe a steak of lesser quality.
Serves two
2 (6oz) Filet Mignon,
1/8 tsp. salt
1/8 tsp fresh ground pepper
2 Tbsp. Butter
1 tsp Dijon-style mustard
2 Tbsp. Shallots,minced
1 Tbsp.Butter
1 Tbsp. Lemon juice
1 1/2 tsp. Worcestershire sauce
1 Tbsp. Fresh chive, minced
1 tsp. Brandy
1 Tbsp. Fresh parsley,minced
1 Season both sides of steak with salt and pepper.
2 Melt 2 Tbsp. butter in a heavy skillet; add mustard and shallots. saute over medium heat 1 minute.
3 Add steaks and cook approximately 3 minutes each side for medium rare.
4 Remove steaks to serving plate and keep warm.
5 add into pan: drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives.
6 Cook for 2 minutes
7 Add brandy, pour sauce over steaks Sprinkle parsley over the top.
Serve and enjoy!
