Recipes to Rival – Steak Diane Finally Arrives

Folks, as I’ve mentioned before, things have been mighty hectic.  I’m catching up with cooking, reading all of your blogs, and posting.  One of the dishes that I actually made on time, but haven’t had a chance to post, was this month’s Recipes to Rival challenge – Steak Diane.

In case you’re not familiar with R2R, it’s a small group founded by Temperance of High on the Hog and Lori of Lipsmacking Goodness as a savory alternative to The Daring Bakers. I have to say, every month is a wonderful new culinary adventure with this group, and the recipes are often quite easy, and often involve a dish that I’ve wanted to try but never got around to making. Steak Diane is one of those dishes, chosen by Temperance of High on the Hog and Shawnee of Delishes Delishes.

I whipped it together quickly, and served it to my husband who loved it.  I didn’t use filet of beef (too pricey), but I did use sirloin.  So, I used less meat than the recipe called for, but the full amount of sauce.  My husband liked the sauce so much (it failed to ignite for me, but tasted great) that he wants me to use it on chicken.  Fine by me!  Recipe after the jump (I clarified some instructions based on my experiences), and stop by the R2R blogroll to see how others made out with this dish.

Steak Diane Flambé
Adapted from a recipe by Frank Bordoni from Great Food Live.

Ingredients

Four 85 g beef medallions (filets)
1 tsp Dijon mustard
freshly ground kosher salt and pepper

The sauce

1 tsp clarified butter
1 tsp Worcestershire sauce
2 tbsp Shallots, finely chopped
50 g button mushrooms, finely sliced
1 tbsp lemon juice
125 ml double cream
1 tbsp Chives, snipped (optional – I didn’t use these and didn’t miss them)
50 ml Brandy

1. Rub the medallions of beef on one side with the mustard, and season both sides with salt and pepper.  Set aside.

2. Heat a large frying pan over a medium heat and when hot, add the clarified butter and Worcestershire sauce.

3.  Add the shallots and mushrooms, and push to the center of the pan.  At this point, I would remove these ingredients to a plate and set aside – if left in the pan too long, they will burn if you want your meat cooked to medium.

4.  Arrange the medallions in the pan. Cook for 2 minutes, stirring and tossing the mushroom mixture as you go. If you prefer your steak well done, give it an extra minute or two, then flip the meat.

5. Add the lemon juice and season with salt and pepper.

6. Pour in the cream and chives, and return the shallots and mushrooms to the pan. Tilt the pan slightly (away from you) and pour in the brandy at the far end. Now turn up the heat to high so that the brandy ignites. Swirl the sauce around in the pan and turn off the heat.

7. Put the medallions on 4 plates, pour over the sauce and serve.