Steak Diane with
Steak Diane is a showy dish made with a better cut of beef - the filet mignon. Quite often this steak is cooked at the table, combining a show and a meal for the guest but can be done at home easily.
The steak is seasoned by rubbing garlic and ground black pepper and often a sauce is prepared from for the steak. This sauce is poured over the steak prior to serving.
Four 1 to 1 1/2 inch thick filets
1/4 Lb unsalted butter (one stick) softened
1/4 cup sliced mushrooms
1/4 cup chopped green onions (scallions)
3 Tbs freshly ground black pepper (try Tellicherry peppercorns)
2 Tbs chopped flat-leaf parsley
2 Tbs Fresh lemon juice
1 Tbs Worcestershire sauce
1 Tbs dry mustard
Prepare your medium hot fire on the grill
Combine the the ground pepper and dry mustard and press into all sides of the steaks. Set aside 2 Tbs of butter and then spread the remaining butter on the steaks. Cover and set the steaks aside.
Melt the remaining 2 Tbs of butter over medium heat. Stir in the mushrooms and onions and cook until soft. Once soft, add the Worcestershire and lemon juice and heat. When warmed remove and set aside.
Cook steaks directly over the flames until done to your liking.
To serve, place the steaks on the plates and cover with your sauce.