For Father's day, my wife made me Steak Diane. She got the recipe from an Emeril cookbook called Delmonico. This is an older recipe that used to be made at the table in fancy restaurants. It puts on a nice show when you light the brandy.
Emeril’s Steak Diane
Four, 3 oz. filet megnon medallions
½ tsp. salt
¼ tsp. freshly ground black pepper
1 T unsalted butter
4 tsp. minced shallots
1 tsp. minced garlic
1 c sliced white mushroom caps
¼ c cognac or brandy
¼ c heavy cream
¼ c reduced veal stock (or beef broth)
2 tsp. Worcestershire sauce
2 drops hot sauce
1 T finely choppe
d green onions
1 tsp. minced fresh parsley
Season the beef medallions on both sides with the salt and pepper
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft 2 minutes. Place the meat on a plate and cover to keep warm.
Tilt the pan toward you and add the cognac. Tip the pan away from yourself and ignite the cognac with a match. (Alternatively remove the pan from the heat to ignite and then return to the heat.)
When the flame has burned out, add the mustard and cream. Mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.