Steak Diane
  • Servings: 2
  • 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
  1. Flatten filets a bit with palm of hand to flatten to about 1 inch thickness.
  2. Sprinkle with salt and pepper.
  3. In small skillet (large enough to accommodate both steaks), combine oil and 1 T butter over medium-high heat.
  4. Once butter is melted, sear steaks on both sides. Cook no more than 2 minutes a side.
  5. Remove to platter.
  6. Wipe pan with towel; add remaining butter over medium heat with shallot.
  7. Cook, stirring occasionally, until tender about 2 minutes.
  8. Stir in mustard, Worcestershire and cream.
  9. Add some salt and pepper.
  10. Stir once or twice and adjust seasoning to taste.
  11. Return meat to skillet and accumulated juices to pan.
  12. Cook 2 minutes per side for medium rare.
  13. Remove to plate, add lemon juice to taste.
  14. Spoon sauce over steaks and garnish with chives.