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Food & Wine Ground >> Steak Diane


9/30/08 9:30 PM
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Mark1
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Is there a finer meal on earth?  I think not.

Heat 1 tsp butter in skillet
add beef tenderlion medallions  (I won't call them filet mignon as to not face CW's harrassment)
Sear on both sides for 1 min each.
Add minced shallots and garlic
cook through for another minute or two

Remove medallions and set aside.

Add a cup of chopped mushroom caps
cook for another minute or two.
Add 1/4 cup cream
Add 1/4 cup congac or brandy,  flame it off
Add 1 tsp dijon mstard
Add 2 tsp worchester

Add medallions back to the sauce and cook for a minute.
Serve.

I usually enjoy it with some crispy fried julienned potatoes.  (aka hash browns)

Mark
10/2/08 7:38 PM
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crescentwrench
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That looks like recipes I've seen for steak au poivre, just without the au poivre part.  Is that a fair assesment?  I never used the worchestereresetestershire when I made it though, that sounds like a good addition.  Damn, now I have to call my brother up and have him make some tenderloins magically age to their expiration date at the store where he works. 
10/2/08 8:25 PM
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Mark1
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 SHit, I forgot to mention the beef stock.  Add a 1/4 cup with the brandy.

Not sure.  I've only had au poivre a couple times and it was a long time ago.

Mark
10/22/08 10:04 PM
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sabrutat
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 That sounds like something I'm gonna have to try!

I've got a recipe for steak au poivre that kills kittens - I haven't made it in a while though, and have no idea where it is. I'll see if I can dig it up.

Cheers

Stef
10/22/08 11:18 PM
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Mark1
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 Stef,

Good to see you back around, my friend!

Mark

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