Post by Jay on Feb 12, 2006 20:46:57 GMT -6
Steak Diane for Two
2 (6 oz.) beef fillets, cut from the tenderloin (filet mignon),
preferably not too lean
Salt and pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste
1/2 cup heavy cream or half-and-half
Lemon juice to taste, optional
Chopped fresh chives or parsley leaves for garnish
1. Flatten fillets a bit with the palm of your hand, the back of a
skillet or a small mallet; they should be about 1 inch thick.
Sprinkle with salt and a lot of pepper. In small skillet,
preferably one just large enough to hold fillets, combine oil and
tablespoon of butter over medium-high heat. When butter foam
melts, sear steaks on both sides, just until browned, no more than
2 minutes a side. Remove to platter.
2. Wipe pan clean with towel; add remaining butter over medium heat,
with shallot or onion. Cook, stirring occasionally, until tender,
about 2 minutes. Stir in mustard, Worcestershire and cream. Add
some salt and a fair amount of pepper. Stir once or twice, then
taste and adjust seasoning.
3. Keeping mixture at a steady simmer, return meat and accumulated
juices to pan. Cook, turning two or three times, until meat is
done to your liking, just 1 or 2 minutes a side for medium-rare.
Remove to a plate, and add lemon juice, if using, salt and pepper
to the sauce as needed. Spoon sauce over meat, garnish with chives
or parsley, and serve.
Jay
2 (6 oz.) beef fillets, cut from the tenderloin (filet mignon),
preferably not too lean
Salt and pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot or onion
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, or to taste
1/2 cup heavy cream or half-and-half
Lemon juice to taste, optional
Chopped fresh chives or parsley leaves for garnish
1. Flatten fillets a bit with the palm of your hand, the back of a
skillet or a small mallet; they should be about 1 inch thick.
Sprinkle with salt and a lot of pepper. In small skillet,
preferably one just large enough to hold fillets, combine oil and
tablespoon of butter over medium-high heat. When butter foam
melts, sear steaks on both sides, just until browned, no more than
2 minutes a side. Remove to platter.
2. Wipe pan clean with towel; add remaining butter over medium heat,
with shallot or onion. Cook, stirring occasionally, until tender,
about 2 minutes. Stir in mustard, Worcestershire and cream. Add
some salt and a fair amount of pepper. Stir once or twice, then
taste and adjust seasoning.
3. Keeping mixture at a steady simmer, return meat and accumulated
juices to pan. Cook, turning two or three times, until meat is
done to your liking, just 1 or 2 minutes a side for medium-rare.
Remove to a plate, and add lemon juice, if using, salt and pepper
to the sauce as needed. Spoon sauce over meat, garnish with chives
or parsley, and serve.
Jay