Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Named after the ancient Roman goddess of the hunt, Diana steak is a classic restaurant-quality dish you can easily make at home with this step-by-step recipe. Tender medium-rare filet mignon is served in a delicious wine-mushroom sauce. The steak is seared until golden brown, then the juices are used to create a sauce with mushrooms, shallots, brandy, dry red wine, mustard, and butter, creating a wonderfully velvety texture. Cook the steak until done, checking the temperature with a digital meat thermometer to ensure perfection, and serve drizzled with the sauce and a glass of Cabernet.

Ingredients:

• 4 filet mignons weighing 170-220 g each.
• 1 liter of lightly salted beef broth
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 3 cups thinly sliced ​​champignons
• 2 shallots, thinly sliced
• 4 cloves garlic, crushed
• 0.5 cups brandy
• 0.5 cups dry red wine
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, champignon mushrooms, red wine, brandy

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Preparation:

Step 1
• Pour the beef broth into the pan and simmer over medium-high heat until reduced to 1/2 cup, about 1 hour.
Step 2
• Season the steaks on both sides with salt and black pepper. Heat 2 tablespoons of butter and olive oil in a large cast-iron skillet over medium heat. When the butter melts and shimmers, add the steaks. Sear them for 3 minutes on each side. Transfer the steaks to a plate and set aside, loosely covered with foil.
Step 3
• Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding more oil if needed. Add the garlic. When the garlic has darkened slightly, add the cognac (be careful, it may ignite). Add the wine, mustard, Worcestershire sauce, and the reduced beef broth. Cook over low heat for another 2-3 minutes.
Step 4
• Return the steaks to the pan and bring them to the desired temperature for 2-4 minutes, depending on the size of the fillet and your desired doneness. For medium-rare, cook until a meat thermometer registers 130°F (57°C). Stir the remaining 2 tablespoons of butter into the sauce until melted.
Step 5
• To serve, place one steak on each plate and drizzle the sauce over the steaks.

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