UNITS
SCALE
INGREDIENTS
STEAK
- 1½ lbs Beef tenderloin, medallions
- To taste Salt
- To taste Black pepper, freshly ground
- 1 tbsp Butter
DIANE SAUCE
- 1 tbsp Butter
- 1 Shallot, minced
- 1 clove Garlic , minced
- ¼ cup Mushrooms, sliced, preferably button
- To taste Salt
- To taste Black pepper, freshly ground
- 2 tbsp Brandy
- 1 tbsp Dijon mustard
- ¼ cup Heavy cream
- 2 tsp Worcestershire sauce
- 1 tbsp Parsley , chopped
GREEN BEANS
- 1 lb Green beans, trimmed
- 3 tbsp Butter
- 3 cloves Garlic, minced
- ¼ tsp Salt
- ¼ tsp Black pepper, freshly ground
METHOD
- Season both sides of steaks with salt and black pepper.
- In a large skillet or saute pan, heat butter over medium-high heat. Add steaks and saute until lightly browned, about 1 minute per side. Transfer to a plate tent with foil.
- Using the same skillet, heat butter over medium heat. Add shallot and garlic and cook, stirring, until fragrant, about 30 seconds.
- Add mushrooms and season with salt and black pepper. Cook until softened, about 2 minutes.
- Add brandy and cook until almost fully reduced, about 1 minute.
- Add Dijon mustard and heavy cream and stir for about 1 minute. Whisk in worcestershire and parsley.
- Add steaks back into skillet and turn to coat. Simmer until heated through, about 1 minute.
- In a large pan, bring water and green beans to a boil on high heat, cooking for about 3 minutes. Drain green beans and wipe skillet dry.
- Add butter and garlic to skillet, stirring until fragrant, about 1 minute. Add green beans back in and toss with salt and black pepper.
- Place steaks on plates and top with sauce from skillet. Serve with green beans.
NOTES
- Pairs well with Cabernet Sauvignon wine
- Additionally, you can add fresh chives
- If you’re comfortable, you can ignite the brandy in Step 5, either by tilting the pan or lighting with a long match. When flame goes out, continue with the next step
