Steak Diane

Serves 1


1/2 pound Beef Tenderloin, 3 medallions

2 Tbsp. Unsalted Butter

1 Tbsp. Minced Shallots

1 Tbsp. Minced Garlic

1 cup Mushrooms, shitake or oyster

1 Tbsp. Brandy

2 Tbsp. Red Wine

3/4 cup Veal demi-glace

2 Tbsp. Heavy Cream

2 Tbsp. Green Onions, sliced fine

to taste salt & pepper





1. In a large saute pan over medium-high heat, begin to melt the butter. Add the seasoned beef to the pan, and sear for one minute on both sides.

2. Move the beef over to the edge of the pan and add the shallots, garlic, and mushrooms. Cook for two minutes or until the mushrooms have softened.

3. Deglaze with Brandy & red wine. Allow to cook for one minute. 

4. Add heavy cream and demi-glace, reduce to sauce consistency.

5. Add green onions for garnish and season to taste. 



Veal Demi-Glace



2 lbs. Veal or Beef bones (browned in oven at 350 degrees & rubbed with 1/2 cup to tomato paste) 
1 cup Yellow Onion, rough chopped
1/2 cup Large Carrot, rough chopped
1/2 cup Celery Stalks, rough chopped
2 each Sprigs Thyme, Parsley, and Bay Leaf
1 tsp. Whole Black Pepper
1-1/2 Gallon Water (or to cover by 4 inches) 




1. Combine everything in a large pot and let sit on a low simmer for 8 hours. Strain.

2. Using the strained stock, reduce in a pot by 3/4. Reserve.