Steak Diane! What a blast from the past! This was my sister's favorite. Here's an easy version that doesn't require working from a mother sauce.
This was a big deal in the fifties when done tableside. If you've got a good hot plate or portable burner you might want to give it a try.
4 medallion of filet mignon, about 4 oz each
fresh black pepper, coarsely cracked
1/2 tsp extra virgin olive oil
1 tbs butter
1 tbs teaspoons minced shallots
3/4 cup mushroom caps, sliced
1/3 cup Cognac
2 tsp whole grain or dijon mustard
1/3 cup heavy cream
1/2 tsp "Better Than Bullion" beef base, or 5 tbs cup of low sodium beef stock reduced to 3 tbs.
2 tsp Worcestershire sauce
1 tsp minced parsley
1 tsp minced chives + 2 tsp minced parsley, mixedProcedure
Salt and pepper the fillets on both sides, and reserve on the counter to come to temper. Meanwhile, prepare and measure each of the ingredients and place near the stove as mise en place
. In addition, warm two plates in the dishwasher or the oven.
Place a pan on the stove over medium high heat. Add the oil, when the oil is hot, remove the pan from the heat and add the butter. Swirl it to begin melting. Replace the pan on the heat.
When the foam starts to subside add the meat. Cook exactly 90 seconds. (If at any time the butter becomes fragrant and nutty, it is toasting and will burn shortly. Immediately
reduce the heat to medium). Turn the meat and add the shallots to one side of the pan. Cook exactly 45 seconds. Push the steaks to the rim of the pan without going through the shallots. Push the shallots into the center of the pan, add the mushrooms to the center, and reduce the heat to medium if you haven't already done so. Cook exactly one minute and remove the meat onto two warmed plates, most attractive side up. Cover the meat with foil.
Toss the mushrooms and shallot, and cook 60 seconds more without stirring. Stir the mushrooms and continue cooking until they soften. Leave the flame on, but remove the pan from the flame, then add the Cognac, swirl, and flame (or add and flame the cognac on the flame if you know how). When the flame subsides, return the pan to the stove, and add the remaining ingredients in the sequence given, but reserve the parsley-chive mixture. Stir each ingredient into the sauce before adding the next.
Pour two thirds of the finished sauce around the meat. Reserve the rest. Sprinkle the plate, meat, sauce, rim and all, with most of the parsley-chive mixture. Serve and appreciate the perfectly seared top of the fillets. Pour the remaining sauce over that bit of perfection, and sprinkle again so the fresh herbs finish on top.