There has been a new article or blog post on Wine Berserkers titled ‘Steak Diane’ by BerlinKitchen
Click http://www.wineberserkers.com/content/?p=1878 to view the entire article. The full text is also incuded below.
Ingredients
2 Entrecôte (each 200g) or beef tenderloin (filet mignon)
3 shallots
150g mushrooms
1 tbsp butter
1 garlic clove
1-2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
good dash of Cognac or Brandy
100-200g heavy cream
flat-leaf parsley
optional: dash of lemon juice at the end
Preparation
- Using a rolling pin, roll out the steaks to flatten and cut off any excess fat (optional!) Season the steaks on both sides with salt and pepper. Heat a little olive oil in a skillet pan and quickly sauté the steaks for up to a minute or two on each side then remove from the pan and set aside to rest.
\ - Slice the shallots and add to the pan, allow to soften briefly
\ - Adding a tablespoon of butter
4… Adding the mushrooms. Crush in the garlic using a garlic press.
\ - Add the Worcestershire sauce. Turn up the heat.
\ - Then the mustard and heat through for a minute.
\ - Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn’t singe your eyebrows!
8… Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat.
\ - Chop the parsley and add to the pan.
\ - Introduce the steaks back into the pan and cook a little further depending on how well done you would like them.
\ - Serve with sautée potatoes. ENJOY
Link to article: http://www.wineberserkers.com/content/?p=1878