Some time ago one of you asked if I would be making any of Jim's recipes. I thought that sounded like a wonderful idea, so last night I made what came to be known as “Jim's” Steak Diane. The non-Jim version is fairly standard; what makes his special is the addition of mushrooms.
He didn't set out to wander from the original recipe that he’d found in the cookbook accompanying the box of Omaha Steaks we'd received, it was pure serendipity, much like that experienced by Rachel Green in her failed attempt to make Trifle on the old sitcom, “Friends.” Jim combined the recipe for Filet Mignon with Mushrooms and the recipe for Steak Diane. In his defense, they were side-by-side on the same page in the cookbook, and that type is small! As it turned out, we liked his version quite well, and this is how we’ve made it ever since. My philosophy has always been that mushrooms enhance any savory dish to which they are added. This recipe proves that’s right.
Jim's Steak Diane
2 6-oz. Filet Mignons
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. butter
6 crimini mushrooms, sliced
1 tsp. Dijon-style mustard
2 Tbsp. shallots, minced
1 Tbsp. butter
1 Tbsp. lemon juice
1-1/2 tsp. Worcestershire sauce
1 Tbsp. fresh chives, minced
1 tsp. brandy
1 Tbsp. fresh parsley, minced
Season both sides of the steaks with salt and pepper.
Melt 2 Tbsp. butter in a heavy skillet, and sauté mushrooms until juices are released; add mustard and shallots, and sauté 1 minute more. Add steaks and cook approximately 3 minutes on each side for medium-rare.
Remove steaks to serving plate and keep warm.
To pan drippings, add 1 Tbsp. butter, lemon juice, Worcestershire sauce, and chives.
Cook for 2 minutes. Add brandy, stirring until warmed through, and pour sauce over steaks.
Garnish with parsley and serve immediately.