Creamy Mushroom Steak Diane

Name: Creamy Mushroom Steak Diane
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
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)

Submitted by The Flying Chef

"Tender steak fillet with cream, brandy, mustard sauce."

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photo by Chef floWer

Ready In:: 40mins
Ingredients:: 16
Serves:: 4

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

For the Steaks.
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.
Of course longer cooking times apply for more well done meat and it does depend on how thick the meat is.
For the Sauce.
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.
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.
Finally add chopped parsley and chives.
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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Reviews

This was Fantastic!! Will be making again. Had to modify slightly because one of our guests did not like Mushy Mushrooms - so I cooked them until they were browned. Thank you for the recipe.

Dave of Tucson
I made this recipe for the second time this weekend. It was just as delicious as I remember it being the first time! My husband LOVED it also!! I'm surprised this recipe has only been reviewed 8 times! I usually stick with recipes that have a lot of reviews, but I'm glad I tried this one anyway. A few measurement conversions that may help: Butter is 3.5 tbsp. Mushrooms is 8oz. Heavy cream is 4oz. Half and Half is 2tbsp. Thanks for sharing this great recipe :)

shane and mel
This was fantastic! My DH can't stand mushrooms and still ate every morsel. Thanks for a great recipe

wlossing07
Absolutely delicious. Made with New York strips instead of filets.

DrGaellon
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 :-)

Caro NZ

see 5 more reviews

Tweaks

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.

I'mPat
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.

Brit in Texas

RECIPE SUBMITTED BY

The Flying Chef

212

I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= />   <div id=_mcePaste style=position: absolute; left: -10000px; top: 1246px; width: 1px; height: 1px; overflow-x: hidden; overflow-y: hidden;>[URL=http://imageshack.us/photo/my-images/829/deb112.gif/][IMG]http://img829.imageshack.us/img829/9095/deb112.gif[/IMG][/URL]</div> <div id=_mcePaste style=position: absolute; left: -10000px; top: 1246px; width: 1px; height: 1px; overflow-x: hidden; overflow-y: hidden;>Uploaded with [URL=http://imageshack.us]ImageShack.us[/URL]</div>

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