Steak Diane

Steak Diane

steak Makes 4 servings
  • 4 filet mignon medallions (3 ounces each)
  • 1 teaspoon Montreal steak seasoning
  • 2 tablespoons butter
  • 1 teaspoon bottled crushed garlic
  • 1 cup sliced mushrooms
  • 1/4 cup cognac
  • 1 tablespoon steak sauce
  • 1/4 cup heavy cream
  • 1/4 cup low-sodium beef broth
  • 1 tablespoon finely chopped chives
1. Season both sides of filets with steak seasoning. In a large skillet, melt butter over medium-high heat. Add filets and cook for 2 minutes on one side. Turn and cook for 1 minute more. 2. Add garlic and mushrooms and cook for 2 minutes, stirring constantly. Remove filets and set aside on a plate. 3. Remove pan from stovetop. Add Cognac, tip pan away from your face, and with a “clicker” (long lighter), ignite Cognac. When flame has died out, return pan to stovetop. Stir in steak sauce, cream, and beef broth. Stir thoroughly and bring sauce to a simmer. 4. Return filets and any accumulated juices to pan. Coat with sauce and warm through. Stir in chives. Place filets on warm plates. Spoon sauce and mushrooms over filets.
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