Steak Dianne

2 filet mignons
1/2 oz unsalted butter
4 oz mushrooms, sliced
Steak Dianne Sauce
Pinch chopped parsley

Grill or broil the steak to desired temperature.

When steak is almost ready, place butter in sautŽ pan and begin cooking the mushrooms

Saute the mushrooms for 3 minutes or until cooked but not brown

When the mushrooms are cooked, add the sauce to the pan with the mushrooms

So that the sauce does not over-reduce, do not prepare too far in advance. If the sauce is too thick, thin with water.

When the steak is ready, place it in the center of a plate, pour steak Dianne sauce over steak and garnish with parsley.

Steak Dianne Sauce

1 1/2 oz clarified butter
1 to 2 TBS finely chopped garlic
1/2 cup red wine
1/2 cup cognac
2 3/4 cups demi glace
2 tsp Gray Poupon
2 tsp Worcestershire
2 tsp. tomato paste
1 1/2 cup heavy cream

Place clarified butter in a small pan over medium low heat.

Add garlic and cook until soft, stirring frequently

Off the heat, add the red wine and cognac or brandy to the pan. Increase the heat to medium and return the pan to the heat. Reduce the mixture until liquid is almost gone, about 6 minutes.

Add demi glace, mustard, Worcestershire and tomato paste to the pan.

Bring mixture to a simmer and reduce for 6-8 minutes.

Note: makes more sauce than you need. Refrigerate overnight and use over meatloaf or rice and hamburger casserole.