Valentines Day is less than a week away and it was about time that I got to trying some recipes out to make sure that it is perfect. On a special day like Valentines day it is nice to splurge and to be a bit decadent and I had had the idea of doing a steak with a nice cut of beef for a while. In addition to getting some nice ingredients for your special meal you can be adventurous with the cooking techniques like in this recipe for steak diane where the brandy in the pan sauce is ignited!
I decided to go with filet mignon for the cut of beef for this special occasion but you can easily go with your favourite cut for steaks. The trick to cooking a perfectly medium-rare steak in a pan of to cook it at a higher temperature and only give it one to two minutes per side. The beef is going to stick to the pan when you add it but it will release once it has gotten that nice crispy seared bottom and that is when you know that it is ready to flip. Once you have removed the steaks form the pan you start making the tasty pan sauce with shallots, garlic, thyme and mushrooms which are quickly cooked before adding a healthy dose of brandy. The brandy is then ignited and when the flames die out you build up the sauce with stock and cream, all the while making sure to deglaze the pan, scraping up all of those flavour packed brown bits that have collected on the bottom of the pan.
The steak and mushroom combo is one of my favourites and with this super tasty creamy mustard and brandy sauce this dish is definitely a winner that can confidently be served for any special occasion! I served the steak diane simply on a bed of peas that soaked up any of the sauce that spilled over, along with a side of fennel gratin.
Perfectly cooked medium-rare filet mignon in a mustard and brandy pan sauce with mushrooms.
- 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 cremini 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 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.
- 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.
- Divide the beef and sauce between two plates and enjoy.
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