Steak Diane* Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Boil the fingerling potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly. Smash each potato with the palm of your hand until flattened.

2. 2

   Sear the Filet Medallions

   In a skillet over medium-high heat, add olive oil and butter. Season the filet medallions with salt and black pepper. Sear them in the skillet for about 3-4 minutes on each side for medium-rare. Remove from the skillet and set aside.

3. 3

   Cook the Mushrooms

   In the same skillet, add the minced garlic and mushrooms. Sauté until the mushrooms are browned and tender, about 5-7 minutes.

4. 4

   Make the Sauce

   Add the cognac to the skillet, scraping any browned bits from the bottom. Allow it to reduce for about 2 minutes. Stir in the beef broth, Dijon mustard, and heavy cream. Simmer until slightly thickened, about 5 minutes.

5. 5

   Combine and Serve

   Return the filet medallions to the skillet, coating them in the sauce. Serve the medallions over the smashed fingerlings with mushrooms on the side, drizzled with any remaining sauce.