Jake's Steak Diane (Old School)

If you want to do it right, prepare while sipping a dry Plymouth gin martini with a twist, playing Sinatra, stealing a kiss or two.

30 minutes4 servings
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Ingredients

  • 4 prime filets pounded or cut to ¾ inch
  • 1 Tbs butter
  • 1 Tbs olive oil
  • Shallot, minced
  • 2 garlic cloves, minced
  • 8 oz sliced white mushrooms
  • 1/4 c. cognac
  • 2 tsp dijon mustard
  • 1/4 c. heavy cream
  • 1/4 c. veal demi glaze
  • 2 tsp worcestershire sauce
  • 1 Tbs finely chopped scallions
  • 1 tsp finely chopped flat leaf parsley
  • Salt and pepper

Preparation

  1. 1.In a large well-seasoned cast iron skillet (which means you have to use it!), melt butter and olive oil.
  2. 2.Sear meat with skillet on high about a minute per side (you are not cooking just searing).
  3. 3.Remove and tent with foil. Turn down heat to medium.
  4. 4.Add garlic, shallot, and stir until fragrant.
  5. 5.Add mushrooms, salt and pepper, and sauté.
  6. 6.Remove from heat, add cognac and ignite with a candle lighter.
  7. 7.When alcohol is cooked off, add mustard, and cream. Stir. Whisk in demi glaze, Worcestershire, scallions, and parsley. Salt and pepper to taste.
  8. 8.Return beef with juices. Coat thoroughly on simmer for a minute or two. Plate and cover with sauce.