| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 45 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 quart low-sodium beef stock
- Four 6 to 8-ounce filet mignons
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 3 cups thinly sliced cremini mushrooms
- 2 shallots, sliced
- 4 cloves garlic, minced
- 1/2 cup brandy
- 1/2 cup dry red wine
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Instructions
- Pairs well with: cabernet
- Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
- Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
- Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
- To serve, place a steak on each plate and pour the sauce over the steak.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 801 |
| Total Fat | 53 g |
| Saturated Fat | 22 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 46 g |
| Cholesterol | 194 mg |
| Sodium | 1137 mg |
Reviews
I am glad to see this British classic making a comeback. Seems everything popular in the 1980’s as far as food is back. Works for me as I am not a bowl or wrap or wing person. I like full meals. This was delicious.
Tried this recipe. Worked as described and tasted fine … but on balance why not just enjoy the lovely pieces of beef tenderloin grilled to taste without the ‘sauce’ elements? They really add nothing. I have always been suspicious when perfectly good cuts of meat are buried in sauce.
I made it without the mushrooms and it was fantastic, everyone ( including the picky eaters and kids ) loved it ! Served it with a fresh spring green salad with homemade Green Goddess dressing and grilled asparagus with Parmesan shards . Thanks for the easy to perform recipe
great. I add a bit of soy as well
Too good to be this easy! I miss the old times out to dinner with the flambé but this is great for at home.
This is the best steak I have had in a long time. The sauce was so very favorful. My steak was cooked perfectly. Outstanding Guy.
Delicious!!! That’s all I have to say about that!
Delicious didn’t change a thing!
Easy and excellent. This is a great recipe to impress your friends with. Much easier than other Steak Diane recipes…and much better in my opinion. I use double the wine and it comes out fantastic. Excellent recipe.