Description
Fillet steak Diane with velvety sauce is a classic dish that combines tender fillet steak with a rich, creamy sauce made from brandy, Dijon mustard, and heavy cream, creating a delightful culinary experience.
Ingredients
- Fillet steak: 2 pieces (about 6-8 oz each)
- Dijon mustard: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Shallots: 2, finely chopped
- Garlic: 2 cloves, minced
- Heavy cream: 1 cup
- Brandy: 1/4 cup
- Fresh parsley: 2 tablespoons, finely chopped (for garnish)
- Salt: to taste
- Pepper: to taste
- Olive oil: 2 tablespoons (for cooking)
Instructions
- Take the fillet steaks out of the refrigerator 30 minutes before cooking and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and add chopped shallots, cooking until fragrant.
- Add minced garlic and cook for an additional 2-3 minutes.
- Pour in the brandy to deglaze the skillet, scraping up any browned bits.
- Stir in Dijon mustard and Worcestershire sauce, then add heavy cream and let simmer until thickened.
- In the same skillet, sear the seasoned fillet steaks for 3-4 minutes on each side for medium-rare.
- Remove the steaks and let them rest before slicing.
- Serve the sliced steaks on plates and spoon the velvety sauce over the top, garnishing with fresh parsley.
Notes
- Choose high-quality fillet steak for the best flavor and tenderness.
- Let the sauce simmer longer for a thicker consistency if desired.
- Consider adding mushrooms or herbs for variations in the sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- 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: fillet steak, Diane sauce, velvety sauce, steak recipe, gourmet cooking