Steak Diane is usually a treat in our house.  We like to use tenderloin fillets but you could also use a different steak cut.  Searing and roasting the fillets is a terrific technique to cook the fillets evenly to your preferred degree of doneness.  By transferring the fillets to a different pan for roasting, you can make the sauce in the searing pan and use the yummy bits.

Steak Diane

Serves 2

2 fillets, 1 1/2 inch thick at room temperature
1 Tbls. olive oil
1 Tbls. plus 3 Tbls. butter
2 shallots, peeled and minced
1 1/2 Tbls. Dijon mustard
1 1/2 Tbls. Worcestershire sauce
2 Tbls. beef or veal demi-glace
1 1/2 Tbls. Madeira
2 tsp. lemon juice
1 Tbls. chopped fresh parsley
Salt and pepper to taste

Preheat the oven to 425 degrees.  Heat an oven proof pan in the oven for 5 minutes.  In a saute pan, bring the oil up to high and sear the fillets on each side for about 4 minutes.  Place the fillets in the pan in the oven and bake for an additional 4 minutes for rare.  Remove them from the oven and let them sit for another 5 minutes.

In the searing pan, melt 1 Tbls. butter and saute the shallots for about 2 minutes.  Stir in the mustard, Worcestershire sauce and demi-glace.  Add the Madeira, lemon juice and parsley.  Remove from heat and swirl in the last 3 Tbls. butter.  Season with salt and pepper. 

Tags: beef, mustard, tenderloin filets