Afton House Inn Steak Diane
| | Ingredients | 
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Make Printer Friendly | 8 ounce of beef tenderloin or filet mignon
Crack Pepper
1-1/2 ? 2T regular butter
1/4 cup sliced fresh mushrooms
2 T shallots
1 teaspoon ?Grey Poupon? dijon mustard
2 T brandy (optional)
1/2 cups veal demi glace (brown sauce) see recipe below
1/2 tea spoon herb and garlic butter
| | Preparation | 1. Flatten or pound steak to ~ 1/4" thick.
2. Spread ?Grey Poupon? mustard on one side of steak evenly with fork.
3. In Sauté pan, add regular butter butter, along with mushrooms.
4. Sauté over medium high heat. Add shallots and add the steak mustard side down.
5. Cook steak to desired tenderness turning as needed. Flame with brandy.
6. Remove from pan and put on plate. (set aside)
7. Deglaze pan with a little red wine if necessary.
8. Put the prepared demi glace in the sauté pan along with the herbed (maitre d? butter) and simmer until hot.
9. Serve sauce over steak. Garnish with fresh parsley.
Note: We do not recommend flaming your steak without proper ventilation and adequate ceiling space.
Veal Demi glace*
1/2 pound Veal bones
1 onion chopped
2 tablespoons flour
2 cups Beef Bouillon or Beef Stock
1/4 cup celery diced
1 bay leaf
salt to taste
black pepper to taste
1/4 cup carrots diced
1 tomato
2 tablespoons tomato paste
1. Roast veal bones and vegetables until rich brown.
2. Add flour stirring constantly.
3. Add beef bouillon or beef stock.
4. Simmer for 2 hours. Strain. Makes about one cup.
*NOTE- OPTION for Demi Glace: Can be purchased in grocery store in powder form next to other sauces and gravy mixes. Prepare according to directions on package.
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| | Courtesy of: Afton House Inn |
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