Steak DianeÂ is aÂ dishÂ consisting of a pan-friedÂ filet mignonÂ with aÂ sauceÂ made from the seasoned pan juices. It is oftenÂ flambÃ©edÂ at the table inÂ restaurants. The dish takes its name fromÂ Diana, theÂ Roman goddessÂ of the hunt.
Serves 6 persons
Season filets with salt, pepper, Worcestershire sauce and mustard.
Preheat skillet till very hot, add butter and sear filets quickly on both sides, 4 filets at a time.
After filets are seared, remove from skillet, set them aside.
Add the other half of butter to the skillet, and saute shallots and mushrooms until light brown.
Put filets, which were set aside, back into skillet and flame them with Brandy.
Deglaze with Marsala and red wine.
Remove filets from skillet and set aside.
Add demi glace to skillet with mushroom & wine mixture, and reduce by one third.
Add filets to the skillet and turn several times, while cooking to your liking.
Remove filets from the sauce and keep warm.
Finish the sauce with heavy cream and check for seasoning.
Set up filets on hot plates (2 filets per person) and top with Diane sauce.
Serve vegetables and fettuccine or rice Pilaf on the side.
We are well equipped with a full “wine room”- to host your special private party or intimate gathering.
Â Enjoy live entertainment Wednesday-Saturday Nights while you dine on Rudi’s finest dishes.