Steak Diane

If you ask the Southern husband what his favorite steak recipe is, after he gets done telling you how there is nothing better than a plain steak with some fresh ground pepper cooked really rare on the grill, he will get around to saying Steak Diane. Whenever I tell him this is on the menu his face looks a little like this...



Only a little less furry. Actual faces have been changed to protect the innocent.

Meanwhile, I did do my level best to figure out why this recipe, which is basically a tenderloin filet with an insanely delicious sauce of mustard, cream, Worcestershire sauce, shallots and a few other things, is called "Diane." I did some cursory research on Wikipedia and got some vague references to Diana, goddess of the hunt. Maybe she liked her dinner with a nice mustard sauce after a long hard day at the hunt? I have five friends named Diane (I just counted) and so many one of them will chime in and tell us.

One way or the other, if you are looking for a drop-dead elegant dinner that is also pretty much as easy as they come, this is for you. I like to serve mine on a bed of baby spinach, but pretty much any plain side veggie will do. There are a ton of Diane recipes out there; this the best version I have run across...so far.

STEAK DIANE for two, from The New York Times

• 2 6-ounce beef tenderloin filets
  
• Salt and pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 tablespoon minced shallot or onion
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce, or to taste
• 1/2 cup heavy cream or half-and-half
• Lemon juice to taste, optional
• Chopped fresh chives or parsley leaves for garnish

1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold both filets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.

2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.

3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

Click here for printable recipe