Description
Beef Fillet Diane with Velvety Sauce is a luxurious dish featuring tender beef fillets seared to perfection and served with a rich, creamy sauce infused with mushrooms and brandy.
Ingredients
- Beef fillet: 2 pieces (about 200-250 grams each)
- Dijon mustard: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Shallots: 2, finely chopped
- Mushrooms: 200 grams, sliced (preferably button or cremini)
- Heavy cream: 1 cup (240 ml)
- Brandy: 1/4 cup (60 ml)
- Fresh parsley: 2 tablespoons, chopped (for garnish)
- Salt and pepper: to taste
- Olive oil: 2 tablespoons (for cooking)
Instructions
- Season the beef fillets generously with salt and pepper on both sides and spread Dijon mustard over the top.
- Sauté chopped shallots and sliced mushrooms in the same skillet until shallots are translucent and mushrooms are browned.
- Add brandy to the skillet, scraping up browned bits, and let it simmer until the alcohol evaporates.
- Heat olive oil in the skillet and sear the beef fillets, cooking for 3-4 minutes on each side for medium-rare.
- Remove the fillets and let them rest, then return them to the skillet, spooning the sauce over them to coat.
- Plate the beef, drizzle with sauce, and garnish with fresh parsley.
Notes
- Use a meat thermometer to ensure the beef is cooked to your desired doneness.
- Let the beef rest after cooking to allow juices to redistribute.
- High-quality ingredients make a significant difference in flavor.
- Season at every stage of cooking for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg
Keywords: Beef Fillet, Diane, Velvety Sauce, Culinary Delight, French Cuisine