4 Servings
Ingredients:
8-3 oz. Filet mignon 3/8" thick
2 tsp. Kosher salt
2 tsp Black pepper fine grind
3 Tbsp. Butter, lightly salted
2 Tbsp.Shallots, minced
1/4 lb. Mushrooms, 1/4" slices
1/4 cup Brandy
1/2 cup "McCormick's brown gravy mix"
1 1/2 tsp.Dijon mustard
Heavy cream
1 tsp. Worcestershire sauce
1 dash Tabasco
3 tsp. Chopped Parsley
Directions:
1. Cut the filet mignon into 8-3 oz. portions then pound the pieces to 3/8" thick, season both sides with the salt and pepper.
2. Place the butter in a large sauté pan set on medium high heat. Sear the steaks for 1 -1 1/2 minutes on each side to about a medium temperature. Pull the meat out of the pan and reserve.
Add the minced shallots and mushrooms cut into 1/4" slices and cook for 1 minute. Drain the pan of any excess butter.
3. Add the brandy and allow to ignite, once the flame goes out pull the meat from the pan.
4. In a separate sauce pan prepare the McCormick gravy mix according to the recipe then add the needed amount to pan with the meat.
Add the Dijon mustard, heavy cream, Worcestershire sauce and Tabasco and cook for 30 seconds. Place the meat back into the sauce turning the pieces in the sauce to heat up.
5. Place 2 pieces of meat on each plate then ladle the sauce over each one. Garnish with a little fresh chopped parsley.
Author: Chef Ogren
Restaurant: Flemings Prime Steakhouse
Source: http://www.kmph.com/story/9100705/flemings-chef-ogren-cooks-up-steak-diane-and-tuna-tartare
