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Steak Diane - served at the table

Tenderized Filet mignon cooked in a red wine sauce, Flamed in cognac served with rice and vegetables.

Ingredients:

2 x 6 oz beef tenderloin, or tenderized beef (pounded and scored for fast cooking)
diced onions
4 tablespoons unsalted butter
minced garlic
Black pepper
sliced mushrooms
2 cups Demi-Glace Sauce
4 oz red wine
2 cups of rice
Steamed Vegetables

This is a quick-fry steak, quick sauce and then flamed in cognac so requires a strong heat source.  Add butter, garlic, onions, pepper, mushrooms to cool pan.  As it warms and the onions begin to fry add the steak; on a high heat.   Sear the steak until the onions and mushrooms are cooked.  Remove the steak on a side plate.

Add your red wine to deglaze the pan; let boil until some of the moisture begins to be lost.  Add you demi Glace sauce , let warm and add your steak. Let simmer on medium heat for about 3-5 minutes depending on desired color (rare; remove after 1 min, medium 3 min, well done, 5 min.).  Remember; this should be a tender cut of meat that cooks quickly.

Heat the front of your pan until very hot and add about 2 oz of cognac, let heat and then expose to flame.  If all is well you should have a nice flash of cognac.  Don't let this burn too long and please be careful, this can be dangerous.  If you burn off all of the cognac by stirring it over the meat simply add another dash of cognac to the sauce to retain the taste.   Remove meat to waiting plate with vegetables and rice, serve immediately

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