Monday, February 13, 2012

Steak Diane

One of my favorite ways to spend a Sunday afternoon is in the kitchen with my family! Dad and I love to experiment with new recipes and since we all have a standing date for Sunday dinner I usually hold out my most decadent (aka difficult) recipes for the times when I am going to have Dad's assistance! 

My Dad is one of those special people who I am so lucky to have in my life.....sometimes when we are in the kitchen together we want to kill each other but there is never another place I would rather be! We have hit our share of culinary roadblocks and we have knocked some out of the park, but no matter what the outcome has been, some of my favorite memories have been made with my Daddy in the kitchen.

A while back, sometime when I was in college, Dad started really trying new recipes...he was always a great cook and like my mother made all our favorites perfectly, but it wasn't until then that he started trying different recipes and ingredients. 

I vividly remember the first time he made pesto pork for us and it hit, Dad is really getting good with this cooking thing! As the years have passed we have really enjoyed learning new techniques, sharing different recipes, watching what seems like a million cooking shows and constantly raising the bar when it comes to dining and entertaining.

This past Sunday was no different. Dad had a beef tenderloin in the freezer so we went in search of how we wanted to cook it. This recipe originally came from with a few tweaks from Dad's favorite, Emeril, and a few personal touches that made it perfectly unique!

Steak Diane
2 (4 ounce) filet mignon medallions
salt and pepper to taste
1 tablespoon butter
2 shallots, finely diced
1 clove garlic, chopped
1/2 teaspoon thyme, chopped
1 cup white mushrooms, sliced
1/4 cup brandy or cognac
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal or beef stock
2 teaspoons Worcestershire sauce
1 tablespoon parsley, chopped
Season the beef with salt and pepper.  Melt the butter in a pan over medium-high heat.
Add the beef and sear for 1-2 minutes on each side and set aside.
Add a pat of butter, the shallots, garlic and thyme and saute for 20 seconds.
Add the mushrooms and saute until tender, about 2 minutes.
Add the brandy and carefully ignite.
Add the mustard and cream and mix while cooking for a minute.
Place the beef back in the pan with the sauce.  Add the veal broth, deglaze the pan and simmer for another minute.  Add the Worcestershire sauce, parsley and any juices that collected under the beef to the pan and remove from heat. 
Serve warm and ENJOY!
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