Steak Diane

Name: Steak Diane
Yield: Serves 4
Ingredients: 1 teaspoon, black peppercorns; 4 (6- to 8-ounce), center-cut filets mignons, 1 1/2 to 2 inches thick, trimmed; , Salt; 1 tablespoon, vegetable oil; 5 tablespoons, unsalted butter, cut into 5 pieces; 1 , shallot, minced; 3/4 cup, beef broth; 1/2 cup plus 1 teaspoon, cognac; 1 tablespoon, Worcestershire sauce; 2 tablespoons, minced fresh chives; 1 teaspoon, Dijon mustard; 1 teaspoon, lemon juice

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By Cecelia Jenkins

Appears in Cook's Country February/March 2016

Main Courses

Beef

Weeknight

Steak Diane is known for fire and flourish. But is this old-school restaurant favorite all smoke and mirrors?

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

This old-school restaurant favorite was created as an homage to Diana, the Roman goddess of the hunt. For our revamped version, we ditch the traditional 1/4-inch-thick beef cutlets and upgrade to filets mignons, gently pounding and rolling ...

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