Recipe: Morton's Filet Diane

MORTON'S FILET DIANE

DEMI GLACE MUSTARD SAUCE:
1 1/2 ounces clarified butter
4 tbsp. fresh garlic, finely chopped
4 ounces red cooking wine
4 ounces cognac
2 3/4 cups demi-glace (prepared)
2 tsp. grey poupon mustard
2 tsp. worchestershire sauce
2 tsp. tomato paste
1 1/3 cups heavy cream
FILET DIANE:
10 ounces filet mignon
1/2 ounce unsalted butter
4 ounces mushrooms, sliced
3 ounces Filet Diane Sauce
1 pinch fresh parsley, chopped

DEMI GLACE MUSTARD SAUCE:
Place clarified butter in a small pan over medium-low heat. Add garlic and cook until the garlic is soft, stirring frequently.

Add red wine and cognac to the pan and increase the heat to medium. Reduce the mixture until the liquid is almost gone, approximately 6 minutes.

Add demi-glace, mustard, Worchestershire sauce and tomato paste to the pan.

Bring the mixture to a simmer then add the cream. Bring the sauce back to a simmer and reduce for approximately 6-8 minutes. It should be ready as the steak is coming off the grill.

FILET DIANE:
Grill or broil the steak to desired temperature.

When the steak is almost ready, place butter in saut pan and begin cooking the mushrooms. Saut the mushrooms for approximately 3 minutes or until cooked but not browned.

When the mushrooms are cooked, add the sauce into the pan with the mushrooms. To ensure sauce is not over-reduced, do not prepare the sauce too far in advance. If the sauce is too thick, add a little water to correct it.

When the steak is ready, place it in the center of the plate. Pour the finished Steak Diane sauce over the filet and garnish with a sprinkle of chopped parsley.

Source: Chef Mark Meyer, Morton's the Steakhouse
From: KARE11, Minneappolis/St. Paul, 9/26/2006