Hotel Roanoke Steak Diane

Oxmoor House
1 to 2 servings


+ Add To Shopping List
2 (4-ounce) filets mignons, 1/2-inch thick
2 tablespoons chopped onion
2 tablespoons chopped mushrooms
1 tablespoon butter or margarine
2 tablespoons brandy
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 cup Burgundy or other dry red wine


Pound steaks to 1/4-inch thickness; set aside.

Sauté onion and mushrooms in butter in a heavy skillet over medium heat for 1 minute, stirring frequently. Add steaks; cook 1 minute on each side.

Heat brandy in a small pan until just warm. Pour over steaks; ignite with a long match. When flames die down, remove steaks; set aside.

Add mustard, salt, pepper, and Worcestershire sauce to mushroom mixture; blend well. Return steaks to skillet; add wine. Simmer over low heat 5 minutes or until desired degree of doneness. Remove steaks to a warm serving plate; pour wine sauce over steaks. Serve immediately.

Created date

February 2010