NOVEMBER 2025
Chef‘s Kitchen
by Richard Brown, Executive Chef
Filet Diane
Ingredients
• 1.5 oz. butter • 1 oz. olive oil • 8 ea. Filet Medallions, 4 oz. each, lightly pounded
• 2 oz. shallot, minced • 12 oz. garlic, minced
Instructions 1. Add olive oil to a large sauté pan or even a cast iron pan works great. Brush both sides of the filet mignon steaks and lightly with Dijon mustard and then season with salt and pepper. Brown steaks on both sides, approximately 1 minute per side, and then remove steaks and set them aside. 2. Add shallot and garlic to cast iron pan and cook over medium heat, once lightly toasted, add mushrooms and cook until water releases from the mushrooms. 3. Remove pan from heat, add Brandy, light the Brandy with a match and then return to stove. Once the alcohol from the brandy is cooked off the flame will go out. 4. Next add cream and gently stir to incorporate. 5. Add beef stock that has been lightly thickened with corn starch. 6. Once incorporated add the Worcestershire sauce, green onions and season with salt and pepper. 7. Now add the steaks that have been resting to the pan and the sauce. Reduce for a minute or two and then remove from heat and place the steaks on a plate or platter. Place sauce back on stove for a second while you fold in butter and then quickly remove from heat and serve with your favorite vegetables and potatoes • 6 oz. mushrooms, cremini, sliced • 6 oz. Brandy (or Sherry if you like) • 1.5 tbsp. Mustard, Dijon • 6 oz. Heavy Whipping Cream • 8 oz. Beef stock, slightly thickened with cornstarch • 1 tbsp. Worcestershire sauce • 1/ bu. Green Onion, thinly sliced
Serves 4
6
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