Plan
Steak Diane

Steak Diane

Untried Brian Lagerstrom Source Watch it .gravy
beef dinner
269 g filet mignon
coarse salt
black pepper
85 g cremini mushrooms
60 g shallot
8 g garlic
1 g thyme
2 g parsley
69 g neutral oil
125 g cognac
175 g beef stock
15 g Dijon
60 g heavy cream
10 g Worcestershire sauce
30 g unsalted butter

Prep

  1. 1. Slice 269g filet mignon crosswise into 2 medallions.
  2. 2. Pound medallions to an even 3/4-inch thickness.
  3. 3. Season generously on both sides with coarse salt and black pepper.
  4. 4. Rest on a plate while you prep the remaining ingredients.
  5. 5. Medium dice 85g cremini mushrooms.
  6. 6. Finely dice 60g shallot.
  7. 7. Mince 8g garlic.
  8. 8. Mince 1g thyme and 2g parsley and set aside.

Sear Steaks

  1. 9. Preheat a stainless-steel skillet over medium-high to high heat.
  2. 10. Add 41g neutral oil and heat until lightly smoking.
  3. 11. Pat medallions very dry, then add to the pan and press down with a heavy saucepan or burger press.
  4. 12. Sear for 90 to 120 seconds, then flip and press again.
  5. 13. Sear another 90 seconds on the second side.
  6. 14. Transfer medium-rare steaks to a plate and reserve the resting juices.

Sauce

  1. 15. Carefully wipe out the skillet with a damp paper towel.
  2. 16. Add 28g neutral oil and heat over medium.
  3. 17. Add cremini mushrooms and a pinch of coarse salt.
  4. 18. Cook for 5 to 7 minutes until browned and cooked down.
  5. 19. Add shallot, garlic, and another pinch of coarse salt.
  6. 20. Reduce heat to medium-low and cook for 2 to 3 minutes, until soft and translucent.
  7. 21. Have a lid for the pan nearby, then turn off the heat and remove the pan from the burner.
  8. 22. Add 125g cognac to the pan.
  9. 23. Return pan to burner carefully and relight — keep your face back and let the flame die out, or cover with the lid for 20 seconds to smother it.
  10. 24. Remove lid and continue cooking uncovered until the cognac is nearly dry.
  11. 25. Add 175g beef stock, 15g Dijon, 60g heavy cream, and 10g Worcestershire sauce.
  12. 26. Boil over medium-high for about 2 minutes, stirring frequently, until a spatula dragged through the sauce leaves a lazy trail.
  13. 27. Lower heat to low and whisk in 30g unsalted butter.
  14. 28. Remove from heat and stir in parsley and thyme.
  15. 29. Taste and adjust with coarse salt as needed.

Finish

  1. 30. Add steaks and any resting juices back into the pan.
  2. 31. Baste for 20 to 30 seconds, just long enough to rewarm.
  3. 32. Serve immediately.