One of my favorite “warm” places to visit is fabulous Las Vegas.
The first thought that comes to most people’s minds about Las Vegas is the gambling. And no, I am not a gambler. I truly go there for the warm weather. I have seen some amazing shows and had some wonderful dining experiences. A lot of the different restaurants will name entrees after the theme of the casino they are within.
While dining in a steakhouse one evening, I was enjoying this amazing filet mignon with mushrooms, shallots and garlic. The demi glace was a combination of Dijon mustard and brandy. I couldn’t help thinking to myself … I have had this before, but it was named something else. I described it to Chef John, and he immediately said, “You had a classic dish called Steak Diane.”
For a steak-lover, it was heavenly. The combination of flavors accents the filet mignon, which melts in your mouth. It is truly a classic you must try.
Because I was wondering where the name of Steak Diane came from, I Googled and found that Diana was the Roman goddess of wild animals and the hunt. She was the sister of Apollo and had great athletic prowess and hunting skills. It is quite an interesting story that tells of her turning a hunter into a deer after he happens upon her while she is bathing. It sounded like a “what-happens-in-Vegas-stays in Vegas” moment to me.
You can join us at Vanderlyn’s and allow Chef John to prepare this classic dish for you, too.
We will offer this dish at Vanderlyn’s Restaurant beginning this evening. For reservations or additional features call Vanderlyn’s at 283-6260. Our website is www.vanderlyns.com
Yield: 1 serving
8 ounces center-cut beef tenderloin steak, cut into 2-4 ounce mignons
2 ounces clarified butter or olive oil
2 ounces white mushrooms, sliced
½ ounce shallots, diced
¼ ounce garlic, chopped
1 teaspoon Dijon mustard
1 ounce brandy
2 ounces beef stock
3 ounces demi glace
½ ounce whole butter
2 pieces croutons, cut 1-inch thick, buttered and toasted
parsley, chopped, to taste
salt and white pepper, to taste
freshly ground black pepper, to taste
Method of preparation:
1. Season mignons with salt and black pepper, sear in clarified butter 1 minute on each side,
remove from pan, place on sizzler and finish cooking in 400-degree oven to desired temperature.
2. Saute mushrooms, shallots and garlic in clarified butter until tender.
3. Add Dijon mustard, remove pan from flame, deglaze with brandy and flambé.
4. Add beef stock and demi glace, reduce to desired consistency.
5. Finish with whole butter and adjust seasonings.
6. Place mignons atop croutons on warm dinner plate. Coat with sauce; accompany with your
favorite starch and vegetable. Enjoy.