Although the origins of this classic dish are somewhat murky, Steak Diane seems to have gained its popularity in New York restaurants during the late 1950s / early 1960s. The dish consists of pan-seared medallions of filet mignon topped with sautéed mushrooms and a flambéed cream sauce flavored with Worcestershire and Dijon-style mustard. Our version is fairly traditional and very easy to make. Serve it with roasted potatoes and sautéed spinach.
- 4 filet mignon medallions, 1/2 inch thick each
- 1/4 cup cream
- 2 teaspoons Dijon-style mustard
- 1-1/2 teaspoons Worcestershire sauce
- 3 tablespoons butter, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 8 ounces white button mushrooms, sliced
- 1/4 cup brandy or cognac
- Salt and freshly ground black pepper
- 2 teaspoons fresh parsley, finely minced
- Season the beef medallions on both sides with salt and pepper.
- Combine the cream, mustard and Worcestershire in a small bowl until smooth and set aside.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat and swirl to coat the pan. Add the beef medallions and sear briefly ~ 45 seconds per side. Transfer the meat to a plate and cover loosely with foil.
- Add the remaining 2 tablespoons of the butter to the pan. Add the shallots and garlic and sauté until softened, 1 minute. Add the mushrooms, season with salt and pepper and continue cooking, stirring continually, until they are lightly browned, 3 to 4 minutes.
- Add the brandy to the pan and ignite (see notes). As soon as the flame dies, stir in the cream mixture. Immediately return the beef medallions to the pan along with any juices that have accumulated on the plate.
- Using tongs, turn the medallions several times to coat with the sauce and heat through (no more than 1 minute for rare).
- Transfer the medallions to a serving plate, top with the mushrooms and sauce and garnish with chopped parsley.