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Beef Filet Diane
Source: Morton's Steak house
Serving Size: 4
Prep Time: ~30 min
Cooking Time: ~60 min
For Steak:
Salt the meat all over (use Crystal Salt)
Heat a skillet over a burner over high heat
Pour in a thin film of oil
When the oil's simmering, and soft of waving a little (before it starts giving off smoke)
Sear both sides of the steak, 1 min per side.
Place the entire skillet into the oven for 5 to 7 min, depending on the steak's thickness and desired doneness. Use instant read thermometer so you'll know when it's ready.
Once it out of the oven, let it rest for 3 min before serving
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Instructions
Bring the Steaks to room temperature
Mushroom Sauce
In a saucepan over medium heat, melt 2 tbs of butter
Add the garlic and cook, stirring frequently, for 2~3 minutes, or until softened.
Add the win and Cognac, raise the heat to medium high and simmer, uncovered, for 8 ~ 10 min, or until most of the liquid has evaporated
Add the demi-glace, mustard, Worcestershire sauce, and tomato paste. Bring to a simmer over medium heat
Start on the Spinach Mash Potatoes (Click)
Add the cream, return to a boil and reduce the sauce, whisking often for about 15 min, or until the sauce thickens to a creamy consistency and deepens in color
Heat Oven to 450F for the Steak
In a large sauté pan, melt the remaining butter over medium-high heat
Add the mushrooms and sauté for about 5 min, or until the mushrooms begin to soften
Stir the sauce into the mushrooms and heat over low heat until gently simmering.
Cook the Steak
Let the sauce simmer and reduce over low heat for 12 to 15 min, when it's slightly thickened.
Cover an keep warm over very low heat until ready to serve |
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Ingredient List
8 tbs unsalted butter
2 tbs finely chopped garlic
¼ cup dry red wine
¼ cup Cognac
8 ozs of store bought veal/Beef demi-glaze
1 tsp of Dijon mustard
1 tsp Worcestershire sauce
1 tsp tomato paste
2/3 cup heavy cream
10 ounces white or cremini mushrooms, stemmed and sliced about ¼" thick
Chopped fresh flat-leaf parsley, for garnish
4 10-ource filets mignons, each about 2-1/2 inches thick
Grape seed or Canola Oil |
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