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Steak Diane

20 mins to make • Serves 2


2 (4 ounce) filet mignon medallions


1 cup Cremini mushrooms
1 clove Garlic
1 tbsp Parsley
2 Shallots
1/2 tsp Thyme

Canned Goods

1/4 cup Veal or beef stock


2 tsp Dijon mustard
2 tsp Worcestershire sauce

Baking & Spices

1 Salt and pepper


1 tbsp Butter
1/4 cup Heavy cream

Beer, Wine & Liquor

1/4 cup Brandy or cognac
Liliane Pucci
Liliane Pucci • 2 years ago

Steak Diane

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This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and "Continental" restaurants. Instead of the traditional pounded steaks for Steak Diane, I prefer using 1-inch-thick butter-tender beef filet; its somewhat subtle flavor can use the boost of a zesty sauce.

Delicious Diane Sauce, a recipe shared courtesy of Keefer's, a well-known Chicago steak house, can be prepared in just 30 minutes. Serve it with grilled steaks.