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Nutrition Facts
Serving Size 1 (378g) Recipe makes 4 servings The following items or measurements are not included below: 3/4 teaspoon beef stock granules
Calories 987
Calories from Fat 738		(74%)
Amount Per Serving		%DV
	Total Fat 82.0g	126%
	Saturated Fat 37.7g	188%
	Monounsaturated Fat 32.1g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 247mg		82%
Sodium 370mg		15%
Potassium 962mg		27%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 0.7g	2%
	Sugars 1.9g
Protein 47.4g		94%
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Steak Diane

Recipe #255433 | 40 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: The Flying Chef
Sep 26, 2007

Tender steak fillet with cream, brandy, mustard sauce.

SERVES 4 (change servings and units)

Ingredients

4 (250-300 g) filet of beef, medallions
50 g butter
2 tablespoons Worcestershire sauce
1 1/2 tablespoons finely chopped shallots
2 garlic cloves, crushed
250 g button mushrooms, sliced (throwing in seasonal wild mushrooms along with the button adds more falvour.)
3 teaspoons Dijon mustard
1 tablespoon lemon juice
3/4 teaspoon beef stock granules
125 ml double cream
25 ml half cream
3 tablespoons brandy
1 tablespoon fresh thyme leave
1 tablespoon of chopped parsley
1 tablespoon chives
pepper (to season)

Directions

1
For the Steaks.
2
Heat a small amount of oil in a pan until the pan is quite hot. Season steaks on both sides with salt and pepper. Place in pan sear 2-3 minutes each side. For medium rare cook for a further 2-3 mins on each side.
3
Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.
4
For the Sauce.
5
Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften.
6
Add the mustard, lemon juice, beef stock and brandy, stir to combine, cook for 2-3 minutes add both the creams and thyme. You want to cook until sauce reduces slightly and thickens. if the sauce becomes to thick just add a little more of the half fat cream.
7
Finally add chopped parsley and chives.
8
Now you can either be cooking the steaks at the same time as making the sauce or it is fine to leave on a low heat while you cook the steaks just stir occasionally.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef > Steaks
Cuisine > European > Western
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Caro NZ

On May 17, 2009

mmmmmmmmmm mmmmmm mmmmm loved it. So did my darling! Made as specified except swapped brandy for bourbon as that is what i had. Made complete gluttons of ourselves

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From: I'mPat

On Sep 28, 2008

The only drawback for us was that the thyme was overpowering (fresh lemon thyme from the garden) would cut this back to about a teaspoon, other than that I subbed spring onion/scallion for the shallots due to allergy issues and had to use scotch whisky for the brandy. Only 2 of us had it over steak and the other 2 as a side as they preferred to have sausages to steak. Thank you The Flying Chef, made for Recipe Swap #20 - September 2008 as a recipenap.

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From: Chef floWer

On Nov 30, 2008

Outstanding! I made this for hubby today and he really enjoyed it. I don't eat red meat so I can't comment on the flavour but the recipe was very easy to put together. I used filet of beef as stated, hubby tells me it was very tender cut. I wasn't able to find double cream or half cream so I used thicken cream. I substituted the brandy with a few drops of brandy essence & liquid beef stock. I served it with mash potatoes. After hubby ate this recipe he tells me he wouldn't bother to order this at a restaurant because his meal was perfect. Thank you The Flying Chef

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From: Brit in Texas

On Nov 5, 2007

Absolutely wonderful. I made a few changes to what I had on hand - didn't have brandy so I used red wine, veg broth in place of beef stock and it still was fantastic. Used fillet mignon - what a treat. I'll make sure I have brandy next time as this will surely take it to another level. This is a keeper, thanks Flying Chef.

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