Make classic steak Diane by sautéing filet mignon beef medallions with butter, shallots, garlic and mushrooms and making a flambé sauce with cognac, dijon mustard, heavy cream and veal stock. Food Network publishes a steak Diane recipe by Emeril Lagasse on Food Network.com.
Add 1 tablespoon of butter to a large skillet over medium-high heat. Cook four 3-ounce filet mignon medallions in the melted butter for about 45 seconds on each side, and then add 4 teaspoons of minced shallots, 1 teaspoon of minced garlic and 1 cup of sliced white mushroom caps. Cook for about two minutes, remove the meat to a plate, and cover.
Add 1/4 cup of cognac or brandy to the pan, and light the pan with a match. After the flame burns out, add 2 teaspoons Dijon mustard and 1/4 cup heavy cream, and cook for about a minute while stirring. Add 1/4 cup of reduced veal stock, and continue to simmer for one minute. Mix in 2 teaspoons of Worcestershire sauce and 2 drops of hot red pepper sauce, and then return the meat to the pan with any juices.
Turn the meat to coat with the sauce, remove from the heat, and stir in 1 tablespoon of finely chopped green onions and 1 teaspoon of minced parsley leaves. Serve immediately.