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Meal Type

Cuisine

Filet Diane

Demonstrated by: Executive Chef Jack Mead.
Holidays Sizzle at Mortons The Steakhouse Honolulu - April 16, 2003.

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Ingredients:

Filet Diane

  • 1 tablespoon unsalted butter
  • 1 cup sliced fresh mushrooms
  • 6 tablespoons Filet Diane Sauce
  • 10 oz filet mignon
  • Salt and pepper to taste
  • Chopped fresh parsley

Filet Diane Sauce:

  • 3 tablespoons clarified butter
  • 1/4 cup minced garlic
  • 1/2 cup red wine
  • 1/2 cup cognac
  • 2 3/4 cups demi glace or brown sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 1 1/3 cups heavy cream

Directions:

  1. In a small skillet, melt butter, sauté mushrooms for about 3 minutes or until cooked.
  2. Stir in the Filet Diane Sauce.
  3. Season the filet with salt and pepper; grill or broil to desired doneness.
  4. Place filet in the center of the plate; top with mushroom mixture and garnish with parsley.

Makes 1 serving.

Filet Diane Sauce:

  1. In a saucepan over medium-low heat, heat butter; sauté garlic until soft, stirring frequently.
  2. Add wine and cognac; boil, uncovered until the liquid is reduced by half.
  3. Add remaining ingredients and simmer, uncovered, for about 6 to 8 minutes.

Makes 1 1/2 cups.

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