Steak Dianne Recipe
Pan Seared filet medallions in a rich mushroom cream, served with creamy mashed potatoes and seasonal vegetables
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Ingredients
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Steak Dianne (filet medallions & sauce)
Creamy Mashed Potatoes
Seasonal Vegetables
Method
Steak Dianne (filet medallions & sauce)
- 1
Prep steaks
Remove filet medallions from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
- 2
Sear medallions
Heat a large heavy skillet (preferably cast-iron) over medium-high heat until very hot. Add 2 tbs olive oil. When oil is shimmering and just beginning to smoke, add the medallions (do not overcrowd; cook in two batches if necessary). Sear without moving for 2½–3 minutes to develop a brown crust. Flip and add 1 tbs unsalted butter; baste the tops for 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Transfer medallions to a warm plate and tent with foil to rest while you make the sauce. Reserve pan fond.
- 3
Cook mushrooms and aromatics
Reduce heat to medium. Add remaining 2 tbs butter to the same skillet. When melted, add the sliced cremini mushrooms in a single layer. Let mushrooms brown undisturbed for 2–3 minutes, then stir and cook another 2 minutes until golden. Add minced shallots and garlic; cook, stirring, 1–1½ minutes until translucent and fragrant but not browned.
- 4
Deglaze and build sauce
Add ½ cup dry red wine (or beef stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Stir in 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Add ¼ cup beef demi-glace and bring to a gentle simmer.
- 5
Finish sauce
Stir in ½ cup heavy cream and 1 tsp fresh thyme (or ½ tsp dried). Simmer gently 2–3 minutes until sauce thickens slightly and is glossy. Taste and adjust seasoning with salt and pepper. Return rested medallions and any accumulated juices to the pan and spoon sauce over each for 30–60 seconds to reheat and coat. Sprinkle with chopped parsley and remove from heat.
Creamy Mashed Potatoes
- 6
- 7
Warm dairy
While potatoes cook, warm 4 tbs butter and ½ cup whole milk (and 2 tbs heavy cream if using) in a small saucepan or microwave until butter is melted and the mixture is hot but not boiling. This keeps the potatoes fluffy.
- 8
Mash and finish
Drain potatoes well and return to the hot pot over low heat for 30 seconds to dry out excess moisture. Mash using a potato masher or ricer until mostly smooth. Gradually add warm butter-milk mixture and continue mashing to desired creaminess. Season with ½ tsp black pepper and additional salt to taste (start with ½ tsp and adjust). Keep warm until serving.
Seasonal Vegetables
- 9
Prepare and cook vegetables
Trim and prepare chosen seasonal vegetables. For green beans or asparagus: blanch in salted boiling water 2–3 minutes until bright and just tender, then shock in ice water to stop cooking; drain. For baby carrots or broccolini: steam or sauté until tender-crisp, about 4–6 minutes. If roasting: toss with 1 tbs olive oil, ½ tsp salt and ¼ tsp pepper and roast at 425°F (220°C) for 10–15 minutes until tender and caramelized.
- 10
Finish vegetables
If sautéed or blanched, finish vegetables in a skillet over medium heat with 1 tbs butter, tossing briefly to glaze and warm through. Taste and adjust seasoning with additional salt and pepper, then transfer to serving plates.