Steak Diane is a classic filet-mignon entree often served in some of the finest restaurants — but there’s no reason you can’t make Steak Diane in your very own kitchen. It comes together so quickly that you can prepare this steak dish any night of the week.
Preparation time: 10 minutes
Cooking time: 12 to 14 minutes
Yield: 2 servings
2 6-ounce filet mignons
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 to 3 shallots
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 tablespoon fresh Italian parsley, finely minced
Season both sides of the meat with salt and pepper.
In a heavy skillet, melt 1 tablespoon butter over medium heat.
Add the steaks to the skillet and cook for about 3 minutes on each side for medium-rare meat.
Move the steaks from the skillet to covered serving plates to keep them warm.
Finely mince the shallots.
Juice the lemon.
Finely chop the chives.
Add 2 tablespoons butter, 2 tablespoons shallots, and the mustard to the drippings in the skillet (still over medium heat).
Cook for only 1 minute.
Add 1 tablespoon lemon juice, 1 tablespoon chives, and the Worcestershire sauce to the skillet.
Cook, stirring constantly, for 2 minutes.
Remove from heat.
Add the brandy to the mixture and pour immediately over the steaks.
Garnish the steaks by sprinkling them with 1 tablespoon minced parsley.
Per serving: Calories 524 (From fat 380); Fat 42g (Saturated 20g); Cholesterol 152mg; Sodium 313mg; Carbohydrate 3g (Dietary fiber 0g); Protein 32g.