Restaurants›El Gaucho Portland›Steak Diane* Recipe

Steak Diane* Recipe

Inspired by El Gaucho Portland
Time30m
Serves2

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

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Ingredients

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Main Ingredients

Method

Cooking Instructions

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.