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Steak Diane
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Holland America Line
| 8 | 4 oz tenderloin filets, trimmed of excess fat |
| 12 oz | heavy cream |
| 4 oz | white wine |
| 2 oz | brandy |
| 2 oz | demi glace |
| 8 oz | white button mushrooms, quartered |
| 2 oz | shallots, minced |
| Dijon mustard | |
| butter flakes | |
| salt | |
| pepper |
Directions:
Cook filet to desired doneness and set aside.
Blanch mushrooms in salt water for about 3 minutes and set aside.
Saute shallots in butter until they begin to shine.
Add white wine and reduce.
Add brandy and reduce by 1/2.
Add heavy cream and simmer until reduced to 1/3 or until firm consistency is reached.
Fold in demi glace and season with salt, pepper and Dijon mustard.
Remove from heat and whisk in the butter.
Add mushrooms and serve over filets.
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