If you ask the Southern husband what his favorite steak recipe is, after he gets done telling you how there is nothing better than a plain steak with some fresh ground pepper cooked really rare on the grill, he will get around to saying Steak Diane. Whenever I tell him this is on the menu his face looks a little like this... Only a little less furry. Actual faces have been changed to protect the innocent. Meanwhile, I did do my level best to figure out why this recipe, which is basically a tenderloin filet with an insanely delicious sauce of mustard, cream, Worcestershire sauce, shallots and a few other things, is called "Diane." I did some cursory research on Wikipedia and got some vague references to Diana, goddess of the hunt. Maybe she liked her dinner with a nice mustard sauce after a long hard day at the hunt? I have five friends named Diane (I just counted) and so many one of them will chime in and tell us. One way or the other, if you are looking for a drop-dead elegant dinner that is also pretty much as easy as they come, this is for you. I like to serve mine on a bed of baby spinach, but pretty much any plain side veggie will do. There are a ton of Diane recipes out there; this the best version I have run across...so far.
Serves: 2 servings
- 2 6-ounce beef tenderloin filets
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon minced shallot or onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce, or to taste
- ½ cup heavy cream or half-and-half
- Lemon juice to taste, optional
- Chopped fresh chives or parsley for garnish
- Flatten fillets until they are about 1 inch thick. Sprinkle with salt and a lot of pepper.
- Add oil and tablespoon of butter to a medium skillet and heat over medium-high heat. Sear steaks on both sides just until browned, no more than 2 minutes a side. Remove to platter.
- Add remaining butter to skillet along with shallot and cook, stirring occasionally, until tender, about 2 minutes.
- Stir in mustard, Worcestershire and cream. Stir once or twice, then taste and add salt and pepper as needed.
- Return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed.
- Spoon sauce over meat, garnish with chives or parsley, and serve.
Recipe adapted just slightly from The New York Times