Steak Diane

Steak Diane is a traditional dish with fillet mignon that is quickly pan fried in butter and served in a sauce that is created by the flavorings left over in a pan.  Although the use of an alcoholic ingredient varies from chef to chef, the sauce is more commonly created using a dry sherry, brandy or cognac.  Either works well, yet each one can deliver a different dining experience.

Ingredients:

1/2 teaspoon salt (divided)
1/2 teaspoon black pepper
6 beef tenderloin steaks
1 Tbsp butter
1/2 cup finely diced shallots
1/3 cup water
2 tablespoons Worcestershire sauce
1 1/2 tablespoons fresh lemon juice
3 Tbsp dry sherry, randy or cognac
2 tablespoons chopped fresh parsley

Directions:

1.  In a large heavy skillet, place over medium high heat. Rub down salt and pepper over steaks and place in the pan. Cook 4 minutes on each side or how your preferred perfection tastes.

2.  Melt butter in pan over medium heat and add diced shallots. Sweat for 2 minutes or until tender. Stirring constantly.

3.  Add remaining ingredients to shallots and stirring well. Reduce heat and simmer for 2 minutes for flavours to blend. Stir in remaining salt and mix.

4.  Place steaks on plate, spoon sauce over top and sprinkle fresh parsley for garnish.