Time: 20 min.
Complexity: easily
Servings: 4

Steak Diana is a dish for a special occasion. Tender fil mignon steak is seared to a beautiful crust and served with a warm creamy mustard sauce. Garnish with chopped fresh herbs and enjoy with a glass of red wine.

Ingredients:

• 4 filet mignon steaks, weighing 170 g each.
• 1 tbsp. l. olive oil
• 1 tbsp salted butter
• 2 cloves garlic, crushed
• 1 shallot, chopped
• 1/4 cup brandy
• 1/4 cup beef broth
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 teaspoon Worcestershire sauce
• Chopped fresh parsley
• Chopped fresh chives

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.

Recipes with similar ingredients

beef, Dijon mustard, red wine, brandy

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Preparation:

Step 1
• Beat the steaks with a mallet until they are about 4 cm thick. Season with salt and pepper on both sides.
Step 2
• Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the steaks and cook until well browned, 3-4 minutes per side. Transfer to a plate and set aside.
Step 3
• Add the garlic and shallots to the same pan and cook, scraping the bottom, for about 1 minute. Remove the pan from the heat and carefully stir in the brandy. If the pan catches fire, step away and wait a few seconds for the flames to die down.
Step 4
• Return the pan to the heat and bring to a boil, scraping the bottom again. Reduce the brandy for about 2 minutes. Add the stock, cream, mustard, and Worcestershire sauce and stir. Cook for another minute, until the sauce thickens.
Step 5
• Place the steak on a plate and pour the sauce over it. Sprinkle with chopped parsley and chives and serve immediately.

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