Steak Diane | Dorothy Lane Market

Steak Diane

PREP TIME 15 mins
COOK TIME 25 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Jan 31st, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 (6-oz) beef tenderloin filets, flattened to 1-inch thick
  • Salt and pepper to taste
  • 1 Tbsp DLM Extra-Virgin Olive Oil
  • 2 Tbsp butter, divided
  • 2 Tbsp Cognac or brandy
  • 1 tsp DLM Classic Dijon Mustard
  • 1 tsp Worchestershire sauce, or to taste
  • ½ cup heavy cream
  • Lemon juice, to taste
  • Chopped fresh chives or parsley, for garnish

INSTRUCTIONS

1
Season the filets generously with salt and pepper. In a sauté pan, heat the oil and 1 tablespoon of butter over medium-high heat. Sear the steaks on both sides just until browned, about 2 minutes a side, and remove to a plate.
2
Add remaining butter over medium heat and sauté the shallot until tender. Deglaze the pan with brandy or Cognac. Let it burn off, then stir in the mustard, Worcestershire, and cream. Season again to taste with additional salt and pepper
3
Slide the steaks and accumulated juices in the pan. Cook, turning two or three times, until meat is done to your liking (125°F internal temperature for medium-rare). Remove steaks to a plate. Add lemon juice (if using), salt, and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

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Steak Diane

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 25 mins
SERVINGS 2

INGREDIENTS

  • 2 (6-oz) beef tenderloin filets, flattened to 1-inch thick
  • Salt and pepper to taste
  • 1 Tbsp DLM Extra-Virgin Olive Oil
  • 2 Tbsp butter, divided
  • 2 Tbsp Cognac or brandy
  • 1 tsp DLM Classic Dijon Mustard
  • 1 tsp Worchestershire sauce, or to taste
  • ½ cup heavy cream
  • Lemon juice, to taste
  • Chopped fresh chives or parsley, for garnish

INSTRUCTIONS

1
Season the filets generously with salt and pepper. In a sauté pan, heat the oil and 1 tablespoon of butter over medium-high heat. Sear the steaks on both sides just until browned, about 2 minutes a side, and remove to a plate.
2
Add remaining butter over medium heat and sauté the shallot until tender. Deglaze the pan with brandy or Cognac. Let it burn off, then stir in the mustard, Worcestershire, and cream. Season again to taste with additional salt and pepper
3
Slide the steaks and accumulated juices in the pan. Cook, turning two or three times, until meat is done to your liking (125°F internal temperature for medium-rare). Remove steaks to a plate. Add lemon juice (if using), salt, and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

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