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Check out all of Linda's Beef Recipes using various cuts of beef. Read here to learn How To Flambé
Steak Diane
4 (3-ounce) center-cut beef tenderloin medallions, trimmed of all fat
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 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 remaining 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. 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. Use a meat thermometer to test for doneness:
Place steak medallions on individual serving plates and top with the sauce from the pan.
Makes 2 servings.
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Leave the cooked steak in the frying pan; 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.