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Steak Diane
Steak Diane- Commanders Palace Style
4 (3-ounce) filet mignon medallions
Dry Spice Mix- Equal portions of-
Paprika
Black pepper
Garlic powder
Cayenne pepper
Onion powder
White pepper
Dried mustard
Chili powder
1 tablespoon unsalted butter
1/4 cup Cognac or brandy
2 teaspoons Worcestershire sauce
2 drops hot red pepper sauce
1 teaspoon minced parsley leaves
Season the beef medallions on both sides with the dry spice mix.
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. Set meat aside.
Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy 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 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 parsley. Divide the medallions and sauce between 2 large plates and serve immediately.
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