Steak Diane

It took a Steak Diane to re-engage me. Loving what this dish represents: grand old dining devoid of pretension, tired hotel restaurants serviced by life-long devoted staff, in this case more likely an elderly gentleman in bow tie and apron cooking table-side in absolute control of cognac-induced flames, drizzling spoonfuls of sauce in repeated fashion, little by little over delicate little cuts of caramelizing filets. 

beef filets 

sliced brown button mushrooms

1 red onion

2-3 shallots

2 cloves of garlic, mashed to a paste with salt 

fresh tarragon, thyme, parsley, chives

maldon sea salt, ground black pepper

2 tbsp Worcestershire sauce

1/4 cup Madeira

Cognac

1 TBS sour cream

1 TBS dijon mustard

butter

1/3 cup home-made fond de veau or 1/2 cup chicken stock

1. flatten out steaks between parchment paper, to about a half to 2/3 of an inch thick
2. saute onions, followed by shallots and then mushrooms once the latter have caramelized somewhat
3. add salt to draw moisture out of mushrooms, add some (not too much) chopped tarragon and 1-2 sprigs of fresh thyme
4. when mushrooms have let off their water, add Worcestershire sauce, followed by Madeira and cognac; light the latter and let burn off before reducing sauce gently; add fond de veau or chicken stock, season with salt and pepper to taste
5. caramelize the filets on high heat in a separate pan until desired done-ness, let rest 10 minutes while sauce is reducing
6. right before adding the steaks to the pan with sauce, stir in a little mustard and sour cream until well incorporated, followed by some butter
7. let steaks warm through for no more than a minute to avoid further cooking
8. add a tiny drizzle of cognac and stir through to give a little contrasting bite to the fat
9. serve up on a warm heated platter with chopped chives and parsley on top