Steak Diane

This Steak Diane sauce recipe comes from The Joy of Cooking. We absolutely love this sauce. It's intended to make four servings, but it only makes two in our household.


4 tbsp. butter
1/2 cup chopped shallots or scallions (white part only)
1/4 cup beef stock
1/4 cup brandy
1 tbsp. Dijon mustard
2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 tbsp. snipped fresh chives
2 tbsp. chopped fresh parsley
2 filet mignon steaks


Melt 2 tbsp. butter in a pan over medium-high heat. Add the shallots, shaking the pan, until softened, about 2 minutes. Stir in the beef stock, brandy, Dijon mustard, lemon juice, Worcestershire sauce, salt and pepper. Boil for 1-2 minutes, scraping up any browned bits. (If they are cooked, add a little juice from the steaks.) Remove from the heat and add 2 tbsp. butter, swirling the pan until melted. Garnish with fresh chives and parsley (optional).

For the filets, I like to cover them lightly on the sides with Dijon mustard and to rub a mixture of salt, ground pepper and white pepper liberally on the tops and bottoms before placing them on the grill to cook for about 10 minutes per side.