Steak Diane

1. Season the beef tenderloin medallions with salt and pepper, and let it absorb into the meat at room temperature
2. In a large skillet, melt butter in olive oil on high heat
3. Cook tenderloins over high heat until lightly browned at the bottom, about 1 minute.
4. Turn medallions over and cook for an additional 45 seconds.
5. Transfer medallions to a plate and tent them with aluminium foil
6. Reduce heat to medium and add garlic and shallot to the skillet. Cook until fragrant, about 20 seconds
7. Add in mushrooms, season with salt and pepper and cook until softened
8. Remove skillet from heat, add brandy and flambe by lighting with a long match (Alternatively, you can simmer off alcohol on stovetop
9. Return skillet to heat and add in the cream and mustard, stirring for about 1 minute over medium heat
10. Whisk in worcestershire sauce, veal demi-glace, parsley and scallions. Season to taste
11. Add medallions and any juices to skillet, turning over to fully coat
12. Allow medallions to simmer until heated thoughly, Using meat thermometer temperature should read 145 in thickest part
13. Move meat to plates, spoon sauce over top and serve

• 4 beef tenderloin medallions, pounded to 3/4 inch thickness
• kosher salt to taste
• ground pepper, to taste
• 1 T unsalted butter
• 1/2T EVOO
• 1 clove garlic, minced
• 1 small shallot, minced
• 1/4 lb button mushrooms, sliced
• 1/4 cup brandy
• 1/4 cup heavy cream
• 2 t Dijon mustard
• 2 t worcestershire sauce
• 1/4 cup veal demi-glace
• 1 t chopped parsley
• 1 T scallions, finely chopped

Notes:

In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.