RICH STEAK DIANE

READY IN: 30mins

INGREDIENTS

  • 1tablespoonvegetable oil, divided
  • 2tablespoonsclarified butter
  • 2largefilet mignon (about 4 to 6 ounces each)
  • 12 teaspoonsea salt, to taste
  • 12 teaspoonblack pepper, to taste
  • 2largegarlic cloves, pressed
  • 14 cupshallot, minced
  • 4ouncesoysters or 4 ouncesshiitake mushrooms, cut into small pieces
  • 14 cupcognac (substitute Brandy)
  • 12 cupdemi-glace
  • 14 cupheavy cream
  • 1tablespoonDijon mustard
  • 12 tablespoonWorcestershire sauce
  • 14 teaspoonhot sauce
  • 1tablespoonchives, chopped
  • 1tablespoonparsley, chopped
  • NUTRITION INFO

    Serving Size: 1 (248) g

    Servings Per Recipe:2

    Calories: 341.2

    Calories from Fat 279 g 82 %

    Total Fat 31 g 47 %

    Saturated Fat 15.3 g 76 %

    Cholesterol 99.6 mg 33 %

    Sodium 800.8 mg 33 %

    Total Carbohydrate10 g 3 %

    Dietary Fiber 0.6 g 2 %

    Sugars 0.6 g 2 %

    Protein 7.3 g 14 %

    DIRECTIONS

  • Pat dry the filets with paper towels and season generously with salt and pepper; set aside.
  • In a large cast iron skillet over medium-high heat, add oil and butter. When hot, add steaks and cook until browned turning only once, about 1 ½ to 2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.
  • In the same skillet, reduce heat to medium, add garlic and shallots; sauté for 30 seconds. Add mushrooms, season with salt and pepper; stir well and cook for 2 minutes.
  • Pour in Cognac, wait 2 seconds and then ignite; cook until the flame dies down. Add demi-glace, heavy cream, Dijon mustard, Worcestershire sauce and hot sauce; stir well and cook for 3 minutes.
  • Return the filet mignon to the skillet including the juices accumulated while resting and spoon mushroom sauce over to warm them up. After about 1 ½ minutes, transfer the steak to warm serving plates while finishing the sauce.
  • Add chives and parsley to the sauce; stir quickly and then pour sauce over steaks. Serves 2.
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