More Great Recipes: Beef | Main Dish | Stove

Steak Diane

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Member since 2006

Serves 2 | Prep Time | Cook Time


2 6-oz beef Filet mignon steaks
1 T olive oil
2 T butter
2 T green onion, minced
1 t Dijon mustard
1 t Worcestershire sauce
1/2 cup half and half
1/2 lemon for juice to taste
2 T Chives for garnish
Salt and pepper to taste

Flatten filets a bit with palm of hand to flatten to about 1 inch thickness.

Sprinkle with salt and pepper.

In small skillet (large enough to accommodate both steaks), combine oil and 1 T butter over medium-high heat.

Once butter is melted, sear steaks on both sides. Cook no more than 2 minutes a side.

Remove to platter.

Wipe pan with towel; add remaining butter over medium heat with shallot.

Cook, stirring occasionally, until tender about 2 minutes.

Stir in mustard, Worcestershire and cream.

Add some salt and pepper.

Stir once or twice and adjust seasoning to taste.

Return meat to skillet and accumulated juices to pan.

Cook 2 minutes per side for medium rare.

Remove to plate, add lemon juice to taste.

Spoon sauce over steaks and garnish with chives.

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