Wagyu Steak Diane
Yield Serves 4 SERVINGS
- Neutral oil
- 4 Wagyu Beef Filet Mignon
- Kosher salt & freshly ground black pepper
- 2 tablespoons Black Truffle Butter
- 3 medium shallots, finely chopped
- 1 garlic clove, smashed & chopped
- ½ pound Organic Chef’s Mix Mushrooms, trimmed & chopped
- 1/3 cup Cognac or brandy
- ¼ cup Veal Demi-Glace
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3/4 cup heavy cream
- ¼ cup chopped flat leaf parsley
Recipe notesIn this quick and easy recipe, we brought old-school Steak Diane into the 21st century with Wagyu filet mignon and organic mushrooms.
- Remove steaks from the refrigerator about 30 minutes before you start to cook.
- Heat about 2 tablespoons of neutral oil in a large heavy skillet over medium-high heat. Season steaks on both sides with salt and pepper. Sear until nicely browned, about 4-5 minutes on each side. Remove steaks to a rimmed plate.
- In the same pan over medium-high heat, melt the black truffle butter. Add shallots, sauté about 1 minute, then add garlic; continue to sauté about 1 minute more. Add mushrooms, turning to coat; season with salt and pepper. Sauté until mushrooms have expelled their water and are lightly golden brown, about 5-6 minutes.
- Raise heat to high. Carefully add cognac, scraping up any browned bits from the bottom of the pan. Cook about 2 minutes. Stir in demi-glace. In a small bowl, whisk together Worcestershire sauce and Dijon; add to the pan. Cook, stirring occasionally, until the mixture is reduced by half and has thickened, about 7-8 minutes. Lower heat to medium; whisk in cream and parsley. Add steaks back to the pan, along with any juices that have accumulated on the plate. Let the mixture bubble until an instant read thermometer inserted into the center of a steak registers 125 degrees F (for medium-rare) and sauce is thick, about 6 minutes. Serve immediately.