Tuesday, March 1, 2022

Steak Diane alla Sinatra Melvyns





2 tbsp canola oil

4 Filet Mignon steaks, about 8 oz. each as close to the same size as possible


cracked black pepper

The Sauce:

  • 1 1/2 cups beef stock unsalted or low sodium
  • 2 tbsp unsalted butter
  • 1-2 shallots sliced thin
  • 4 oz baby bella mushrooms sliced thin
  • 1/4 cup Cognac
  • 2 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/4 cup heavy whipping cream
  • salt
  • fresh cracked black pepper
  • fresh parsley for garnish


  • *Flambé technique precautions: read precautions in the notes below first, before starting to cook.
  • Pull the steaks out of the refrigerator and out of the packaging about 30 minutes before cooking.

Reduce Beef Stock:

  • Preheat a skillet over medium heat and when it's heated through, add beef stock. Let it simmer until reduced to about 1/2 cup. This will take about 15 minutes, depending on temperature.
  • Pour the stock out of the pan and set aside to use in sauce.

Filet Mignon:

  • Use a paper towel to pat each steak dry. Tie a string of cooking twine around each filet mignon steak. Tie it firm but not too tight where it starts to cut into meat. Trim off long sting ends.
  • TIP: Make sure to season the steaks right before placing them into the hot skillet. Salt draws out moisture from food so if you salt too early, exterior of the steak will be wet and it will hinder the beautiful sear.
  • Add oil to the preheated pan, make sure the pan is hot before you add the steaks. Season steaks with salt and pepper on all the sides, don’t forget to season around the edges as well, and place steaks into the pan.
4. Cook steaks, flipping and touching them as little as possible, until they reach your desired temperature.

The best temperatures to cook filet mignon to is medium-rare or medium. For medium-rare, cook it to 130°-135°. For medium, cook to 135°-140° and for rare, cook it to 120°-125°.

Take steaks out of the pan and set aside to rest while preparing the sauce.

The Sauce:

  • Add butter to the same skillet and let it melt.
  • Once butter is melted, add shallots and mushrooms and sauté until softened and browned. Try not to disturb them too much while sautéing so they get a browned.
  • Take the skillet away from the heat (you can do it on the counter nearby, another burner that is off, or turn off the burnet under the skillet if using gas stove).
  • Pour in cognac over the veggies and use a long lighter (or a long match) to ignite the cognac. Ignite the fumes near the edge or the pan, not the liquid itself. Don't touch or move the pan and let the flames die down. You don't need to put it out, the flame will go out on it's own once the alcohol is burned out
  • Return the skillet to the burner (or turn it the burner back on) and mix in Dijon mustard, Worcestershire, reduced beef stock, heavy whipping cream, and some salt and pepper to taste. (If there are any juices accumulated from the steaks resting, add that too!)
  • Lower the heat a little below medium and let the sauce gently simmer over medium heat for about a minute or two and take off heat.
  •  Pour the sauce over the steaks right away and serve with some parsley as a garnish.

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