If You are Going to Use Filet Mignon, You Should be Using this Recipe!

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Steak Diane, one of the most natural, creative and ancient minimalist dishes of all. Closely related to steak au poivre, and best made with truffles (isn’t everything?), it is about as straightforward, simple and impressive a high-class dish as you can make. If you, your family and friends love a great steak, you cannot go wrong with this!

Steak Diane

Ingredients

Serves 2

2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean

Salt and pepper

1 tablespoon extra virgin olive oil

2 tablespoons butter

1 tablespoon minced shallot or onion

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce, or to taste

1/2 cup heavy cream or half-and-half

Lemon juice to taste, optional

Chopped fresh chives or parsley leaves for garnish

Directions

Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.

Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.

Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

Variations

Cook some mushrooms -- preferably wild, but shiitakes will do nicely -- along with the shallots, and add a touch of garlic as well, if you like.

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