Young Beef Tenderloin Medallions - Diane
How to cook the Perfect Retro Steak Diane with Young Beef Tenderloin Medallions
Ingredients for 4 -6 pax
Method
While the steaks are resting prepare the sauce. Or you can buy it already made by our chefs
Add a little vegetable oil to the pan that you cooked your steaks in, add the sliced shallots and allow to soften, add the sliced mushrooms along with a tablespoon of butter, add the minced garlic and saute together for around a minute. Add the Worcestershire sauce and bring to boil.
Turn up the heat and tilt the pan away from you and add the brandy, tilt it right towards the edge of the pan and allow it to set on fire from the gas ring. Turn down the heat and add the cream and the mustard, bring to a light boil.
Introduce the steaks and the juices from the resting tray back into the pan. You can cook a little longer at this point if you prefer your steak medium.
Add half of the chopped parsley to the pan and stir. Place the steaks onto a warm plate then spoon the sauce over the steaks, sprinkle with the remaining chopped parsley. Or serve them in the pan placed onto the center of the table
Ingredients for 4 -6 pax
- 10 X 100 gram wagyu beef medallions
- You can also use Black Angus Tenderloin and cut yourself (remember to trim the silver skin)
- 4 shallots, peeled and finely chopped
- 150 grams of field or button mushrooms thinly sliced
- 2 tablespoon salted butter
- 2 garlic clove, peeled and minced
- 2 tablespoons Worcestershire sauce, to taste
- 2 teaspoon English mustard
- 1/4 cup brandy
- 200 ml double cream
- A handful of flat-leaf parsley - chopped
Method
- Defrost the medallions in the fridge overnight until completely thawed.
- Rest the medallions on a plate at room temperature for 1 – 2 hours before cooking
- Season well with coarse sea salt and freshly ground black pepper.
- Add vegetable oil to a thick-bottomed frying pan and heat until smoking. Make sure you have good ventilation or your kitchen will fill up with smoke!
- Gently add the steaks and fry on high heat for 2 minutes until a nice brown crust forms
- Flip the steaks and turn down the heat
- Add 2 good sized knobs of butter, 3 sprigs of fresh thyme, and 3 cloves of garlic
- Baste the steaks with the butter using a spoon, continue to baste for around 2 minutes. Be careful not to burn the butter!
- Rest the steaks on a rack for at least 3 minutes. Resting allows the meat to relax and stops blood from oozing out onto the plate later
While the steaks are resting prepare the sauce. Or you can buy it already made by our chefs
Add a little vegetable oil to the pan that you cooked your steaks in, add the sliced shallots and allow to soften, add the sliced mushrooms along with a tablespoon of butter, add the minced garlic and saute together for around a minute. Add the Worcestershire sauce and bring to boil.
Turn up the heat and tilt the pan away from you and add the brandy, tilt it right towards the edge of the pan and allow it to set on fire from the gas ring. Turn down the heat and add the cream and the mustard, bring to a light boil.
Introduce the steaks and the juices from the resting tray back into the pan. You can cook a little longer at this point if you prefer your steak medium.
Add half of the chopped parsley to the pan and stir. Place the steaks onto a warm plate then spoon the sauce over the steaks, sprinkle with the remaining chopped parsley. Or serve them in the pan placed onto the center of the table