Steak Diane for Two
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2(6-ounce) beef fillets, cut from the tenderloin (filet mignon), preferably not too lean
- Salt and pepper
- 1tablespoon extra-virgin olive oil
- 2tablespoons butter
- 1tablespoon minced shallot or onion
- 1teaspoon Dijon mustard
- 1teaspoon Worcestershire sauce, or to taste
- ½cup heavy cream or half-and-half
- Lemon juice, to taste (optional)
- Chopped fresh chives or parsley leaves, for garnish
Nutritional analysis per serving (2 servings)
779 calories; 69 grams fat; 34 grams saturated fat; 1 gram trans fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 35 grams protein; 609 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 (125 degrees internal temperature 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.
Private Notes
Comments
I am puzzled by the direction to wipe out the skillet after searing the steaks and before making the sauce. Why would you want to get rid of that flavorful goodness?
I wish the photograph accurately depicted the result using the technique described in the recipe. If you add the steak back to the pan and finish cooking in the sauce, turning it, the steak with be coated in sauce, and there is no way it will turn out looking anything like the photograph. Better coordination between editoral and styling, please.
Craig Claiborne's version from his 1961 NYT Cookbook was pretty simple: pounded sirloin, butter, cognac, then finish off with more butter, sherry, and chives.
Sometimes simple can be very, very good.
This sauce is very rich and delicious and could be great with any steak or other kinds of meat. I did not wipe out the pan. The extra butter added more richness to the sauce and my family loved it. I served it with a lemon garlic pasta and an arugula peach salad.
After making this and eating it, I no longer need to search for true love. Extraordinarily decadent without being inaccessible. Simply to die for. Cooked exactly as recommended!
SO DELICIOUS. We sliced the filet and plated it on top of the sauce then sprinkled with parsley. If not plating individually, you probably want to serve the sauce on top or pass it separately.
Advertisement