Steak Diane

Ingredients
4 (6 ounces each) beef tenderloin filets (filet mignon)
Salt and pepper
2 tablespoons olive oil
4 tablespoons butter
2 tablespoons shallot, minced
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 cup half and half
Juice of 1 lemon
Fresh chives or parsley leaves, chopped, for garnish

Instructions
1. Season steaks with salt and pepper.  Heat oil and 2 tablespoons butter in skillet over medium-high heat.  Once butter melts, sear steaks for 2 minutes on each side.  Remove to plate. 

2. Add remaining butter to skillet and reduce heat to medium.  Once butter melts, add shallot and cook, stirring occasionally, until tender, about 2 minutes.  Stir in mustard, Worcestershire, and half and half.  Season with salt and pepper to taste. 

3. Return steaks and accumulated juices to pan.  Cook, turning once or twice, until meat is done to your preference, about 1 to 2 minutes a side for medium rare. 

4. Remove steaks to plate.  Add lemon juice to sauce and spoon over meat.  Garnish with chives or parsley if using, and serve. 

Comments
This recipe is from Framed Cooks.  Aside from the sauce separating a bit, it was pretty great.  Especially since it’s been quite a while since I’ve cooked filet mignon at home.  The sauce was nice and mustardy and the steak was very flavorful.  As a side note, this filet was from the grass-fed half cow that we picked up late last year.  For the first time, I could definitely taste a huge difference between “normal” cow meat and the grass-fed cow meat. 

Shown here with Potatoes Aurore.

Internet - Framed Cooks