This is a take on Steak Diane, the famous tableside dish served for eons in fancy French and “Continental” restaurants. Instead of the traditional pounded steaks for Steak Diane, I prefer using 1-inch-thick butter-tender beef filet; its somewhat subtle flavor can use the boost of a zesty sauce.
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Ab fab, I will be making this again and again! Used Canadian rye whiskey (all I had on hand) and it was wonderful.
Absolutely wonderful recipe! Made it for Valentine's Day (see a trend in the reviews?)! Wouldn't change a thing. The steaks were tender and flavorful, the sauce easy to make and wow, so good. The sauce started to thicken after a few minutes cooking away on high. Just takes longer than the recipe states, and so very worth it!
I've made this recipe lots of times and it's one of my favorites! For the last step, I find that it always takes longer than 3-5 minutes for the sauce to thicken. I just turn the heat up to high and stir it enough so that the bottom doesn't burn. As for whiskeys, I've tried it with Jameson and Laphroaig and both turned out great. I serve it with a baked goat cheese orzo recipe from Williams and Sonoma that complements it really well.
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