The only thing, and I stress only, I would change in this recipe is I'd lessen the amount of red pepper flakes. It was a tad too spicy for me. But otherwise, this recipe was delicious. Oh and I BBQ'd the steak instead of pan fry it. I'm a BBQ girl, I can't help it.
Steak Diane
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| Photo courtesy of Cuisine at Home |
Serves: 4
- 4 beef tenderloin filets, seasoned with salt and pepper
- 5 c button mushroom, quartered
- 1/4 c shallot, minced
- 1 T red pepper flakes
- 1 c beef broth
- 1 T Dijon mustard
- 1 tsp chopped fresh parsley
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
Sear both sides of filets in oil in a large saute pan over medium high heat until deep brown; about 5 minutes per side. Transfer filets to a plate and tent to keep warm.
Saute mushrooms, shallots and pepper flakes in butter in the same pan. Cook until mushrooms are golden and most of the moisture has evaporated, about 15 minutes. (Note: don't salt the mushrooms until they are cooked. Salt makes them release their juices and makes them harder to brown.)
Combine broth and dijon,then deglaze pan with the mixture. Reduce heat to medium-low and simmer 5 minutes. Stir in parsley, Worcestershire sauce, and lemon juice, then return the filets to the pan. Simmer until sauce has thickened, 1-2 minutes, turning meat a few times to coat.
Saute mushrooms, shallots and pepper flakes in butter in the same pan. Cook until mushrooms are golden and most of the moisture has evaporated, about 15 minutes. (Note: don't salt the mushrooms until they are cooked. Salt makes them release their juices and makes them harder to brown.)
Combine broth and dijon,then deglaze pan with the mixture. Reduce heat to medium-low and simmer 5 minutes. Stir in parsley, Worcestershire sauce, and lemon juice, then return the filets to the pan. Simmer until sauce has thickened, 1-2 minutes, turning meat a few times to coat.
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