Filet Medallions a la diane
Neon Bar
yield: 4 Servings | Prep Time: 15 minutes | Cook time: 20 Minutes
  • 4 – 3 oz. Filet Medallions
  • Salt and pepper
  • 2 Tbsp. avocado oil or other high heat oil
  • 1 Tbsp. unsalted butter
  • 4 Tbsp. minced shallots
  • 2 cloves garlic, minced
  • 4 oz. button mushrooms, sliced
  • ¼ C. brandy or cognac
  • ½ C. beef broth
  • 1/3 C. heavy cream
  • 1 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • Minced fresh parsley for garnish (optional)
  • Salt and pepper to taste


  1. Bring filet medallions to room temperature and dry well with paper towel. Sprinkle with salt and pepper.
  2. Heat a heavy bottomed skillet on high heat for 2-3 minutes.
  3. Add the avocado oil and allow to heat for another 30 seconds – 1 minute.
  4. Place the medallions in the skillet and sear on one side for 2 minutes, then flip and sear on the other side.
  5. Reduce the heat to med/med-high and continue to cook, flipping every minute, to desired doneness. Turn the heat down if they are browning too quickly.
  6. Set aside on a platter and tent with foil.
  7. To the skillet, add the butter and shallots. Sauté shallots for 1-2 minutes.
  8. Add the garlic and mushrooms and cook, stirring occasionally, for another minute.
  9. Add the brandy or cognac and scrape the brown bits from the bottom of the skillet.
  10. Cook until the brandy evaporates.
  11. Add the broth and bring to a boil. Reduce heat and cook, stirring occasionally, until thickened.
  12. Add the heavy cream and cook an additional 1-2 minutes.
  13. Add the Dijon, Worcestershire, salt and pepper and any juices from the resting steaks.
  14. Cook for a minute then plate steaks and top with sauce. Garnish with parsley if desired.

Tip: Sauce can be made a couple of days in advance and reheated.