Try this Steak Diane / Filet Mignon recipe, or contribute your own.
- Carbohydrate 3.54028407142744 g
- Cholesterol 158.92 mg
- Fat 46.2973662591157 g
- Fiber 0.317055083908052 g
- Protein 56.8777345554931 g
- Saturated Fat 17.9939050562426 g
- Serving Size 1 1 Serving (307g)
- Sodium 183.932056177419 mg
- Sugar 3.22322898751938 g
- Trans Fat 5.78629250804742 g
- Calories 689 calories
Step-by-step
- Saute scallions in 1 tablespoon hot oil for two minutes.
- Add chives, parsley, Worcestershire sauce, salt and pepper.
- In SECOND frying pan, saute steaks with remaining 2 tablespoons HOT oil until done.
- Top each fillet with some scallion mixture.
- Warm brandy separately, pour over fillets and ignite and burn until flame dies.
- Spoon pan juices over steaks and serve immediately.
Charred proteins meet the aggressive aroma of warmed brandy while alcohol flames flicker across the surface of the meat. Managing two hot pans simultaneously requires precise choreography to prevent overcooking tender beef cuts. Sautéing the scallions and herbs takes exactly two minutes in one skillet, while the filet mignons sear in another. If the pans are not heated adequately beforehand, the meat releases too much moisture and stews instead of browning.
Timing the Dual-Pan Setup
Coordination dictates success here. Initiate the herb and scallion mixture just as the steaks reach their final minute in the adjacent pan. This ensures the aromatics remain vibrant rather than scorched. Warming the brandy prior to pouring is mandatory; cold alcohol will extinguish the flame rather than ignite cleanly. Ignite the spirit carefully and allow the fire to extinguish completely to cook off the raw alcohol flavor.Adaptations and Ingredient Adjustments
Substituting vegetable oil for olive oil changes the smoke point, which alters how the beef exterior develops its crust. Standard table salt behaves differently than kosher salt regarding dissolution speed, requiring adjustments in measurement if swapping varieties.
