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Steak Diane




Source of Recipe


Chef John J. Vyhnanek


Recipe Introduction


"Steak Diane is a classical meat dish that to properly be served must be prepared at tableside. This presentation is a great way to impress your guests."




List of Ingredients




4 (3-ounce) center-cut beef tenderloin medallions, trimmed of all fat
4 tablespoons butter, divided
Salt and pepper to taste
1 teaspoon Worcestershire sauce
2 tablespoons finely chopped shallots or green onions
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8-inch thick
1 tablespoon fresh lemon juice
1 teaspoon dry mustard powder
1/2 teaspoon fresh thyme leaves
1/4 cup heavy cream
1 ounce (2 tablespoons) brandy or cognac
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/2 teaspoon salt or to taste
Coarsely ground black pepper to taste



Recipe



Working with one piece of steak at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece of steak with a meat mallet to 1/2-inch thick.

In a small frying pan (8- or 10-inch) over medium heat, heat 1 tablespoon butter for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper; increase heat to medium-high and sauté exactly 2 minutes on each side. Remove them to a plate and chill in the refrigerator for 5 minutes.

In a large frying pan over medium heat, melt remaing 3 tablespoons butter; stir in Worcestershire sauce. Place the shallots or green onions, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. Using a spoon, stir and toss the mushroom mixture approximately 2 minutes. Add lemon juice, salt. and pepper. Turn the steaks and add the thyme, chopped parsley, and dried mustard powder.

Now cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy or cognac into the front edge of the pan; turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

*(Check out Flambe for hints and tips.)

Place steak medallions on individual serving plates and top with the sauce from the pan.

Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.

YIELD: 2 Servings

* Flambe means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor.

Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit.

Heat the brandy or liquor in a saucepan just until bubbles begin to form around the edges. Can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.

Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode).

Ignite with a long match. Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.

Let cook until flame disappears (at this point all alcohol has burned off). If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames or add additional wine or stock.

Serve the dish as soon as the flame disappears.