Steak Diane


4 small filet mignon steaks

3 tablespoons peanut  oil

10 medium-sized sliced button mushrooms

2 tablespoons unsalted butter

½ peeled and small diced shallot

3 finely minced cloves of garlic

1 ½ cups beef stock

⅓ cup heavy cream

1 tablespoon Worcestershire sauce

2 teaspoons Dijon sauce

2 tablespoons finely minced fresh parsley

1½ teaspoons lemon juice

sliced green onions or chives for garnish




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  1. Season steaks with salt and pepper.
  2. Heat oil until smoking in a large sauté pan.
  3. Sear the steaks for 2 minutes on one side and then flip and sear for 1 more minute on the other side. (You will continue cooking them with the sauce later.) Remove the steaks and set them aside.
  4. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.
  5. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until fragrant.
  6. Mix everything together and add beef stock cooking over medium heat until the liquid is reduced by half.
  7. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
  8. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
  9. Garnish with sliced green onions fresh chives.


Serve with buttered Egg Noodles