Steak Diane

A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that’s laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish.

Ingredients:

• 2 tbsp. canola oil
  4 (4-oz.) filet mignon steaks
  Kosher salt and freshly ground black pepper, to taste
  1½ cups beef stock
  2 tbsp. unsalted butter
  2 cloves garlic, minced
  1 shallot, minced
  4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
  ¼ cup cognac or brandy
  ¼ cup heavy cream
  1 tbsp. Dijon mustard
  1 tbsp. Worcestershire sauce
  ¼ tsp. hot sauce, such as Tabasco
  1 tbsp. minced parsley
  1 tbsp. minced chives

Method:

1. Heat oil in a 12″ skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

2. Return skillet to high heat, and add stock; cook until reduced until to ½ cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

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