Level: Intermediate
Yield: 2 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 2 servings)
Calories: 838
Total Fat: 65 g
Saturated Fat: 29 g
Carbohydrates: 14 g
Dietary Fiber: 3 g
Sugar: 6 g
Protein: 36 g
Cholesterol: 208 mg
Sodium: 1078 mg
Total: 35 min
Active: 20 min

Ignite your passion in the kitchen with this elegant flambed Steak Diane, crafted perfectly for twoideal for a romantic Valentine's Day or any unforgettable evening. This iconic dish, a star of 1940s-1950s New York glamour, features tenderized filet mignon in a luxurious pan sauce bursting with Worcestershire, Dijon mustard, and shallots. Watch as cognac flames dance tableside for dramatic flair, just like in legendary spots. Evolved with cremini mushrooms, tomato paste, and cream, it's pure indulgence. Pair it with our quick buttery green beans for a showstopping meal ready in under 35 minutesyour taste buds will thank you!

Two 5- to 6-ounce filet mignons, approximately 1 inch thick each
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon vegetable oil
3 tablespoons unsalted butter
4 ounces cremini mushrooms, sliced
1/2 shallot, finely chopped (about 2 tablespoons)
1 teaspoon tomato paste
1/4 cup cognac
1/2 cup beef broth
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/4 cup heavy cream
4 ounces green beans, trimmed
1 clove garlic, minced
Juice of 1/2 lemon

Special equipment: a meat mallet

Lightly tenderize each steak by gently pounding on both sides with the mallet until slight indentations appear. Season generously with salt and pepper and allow the steaks to rest at room temperature for 15 to 20 minutes.
Warm 1 tablespoon of vegetable oil in a medium skillet over medium-high heat. Brown the steaks for 2 to 3 minutes per side until well seared. Remove from the pan, cover loosely with foil, and set aside to rest.
Return the skillet to medium heat and melt 1 tablespoon of butter. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms soften and start to brown, about 3 minutes. Shift the mushrooms to one side and add another tablespoon of butter on the empty side. Saut the shallots until translucent, around 2 minutes, then stir in the tomato paste and let it cook for about 30 seconds until fragrant.
Turn off the heat and carefully pour in the cognac. Ignite the alcohol by tilting the pan towards a gas burner flame or, if using electric, hold a long match at the pan's edge until it lights. Return the pan to medium heat, swirling until the flames die down. Increase heat to medium-high and cook until most cognac evaporates, roughly 1 minute.
Add beef broth and simmer until reduced by half, approximately 2 minutes. Lower the heat and stir in Dijon mustard, Worcestershire sauce, and heavy cream. Mix well until the sauce thickens slightly, 1 to 2 minutes.
For the green beans, heat the remaining 1 teaspoon vegetable oil and 1 tablespoon butter in a skillet over medium heat. Add the green beans and 1/2 teaspoon salt, cooking them until tender-crisp, about 4 minutes, stirring occasionally. Add minced garlic and cook for 30 seconds to 1 minute until fragrant. Finish with lemon juice and toss to combine.
Slice the steaks and plate them. Pour the prepared sauce over the steaks and serve alongside the buttery green beans.