Steak Diane* Recipe

Time30m

Serves2

four 4 oz medallions of beef tenderloin for two, mushrooms, brandy, veal demi-glace, dijon [GF]

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Medallions
Season the beef tenderloin medallions with salt and black pepper on both sides.
2
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Add the medallions and sear for about 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove from the skillet and set aside.
3
Cook the Mushrooms
In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.
4
Make the Sauce
Add the brandy to the skillet, scraping the bottom to deglaze, and let it simmer for 1-2 minutes. Then stir in the veal demi-glace and Dijon mustard, mixing well. Let it simmer for another 2-3 minutes until slightly thickened.
5
Combine and Serve
Return the medallions to the skillet, coating them with the sauce. Cook for an additional minute to heat through. Garnish with fresh parsley and serve immediately.