Recipe of the Week #3: Steak Diane

The in-laws came over to celebrate Christmas tonight and we served Steak Diane.  I love this recipe, which I adapted from here.  It serves two and I scaled it up to six, which is about the limit.  That is, some additional steps would likely be required beyond that.

Steak Diane

Ingredients:
2 4-6 oz beef tenderloin steak
4 Tbsp Flour
1/2 ts Salt
1/4 ts Black pepper
4 Tbsp Butter
2 Tbsp olive oil
1 Tbsp Dijon mustard
2 Tbsp Worcestershire Sauce
1-1/2 cup Mushrooms, sliced
2 Tbsp Minced shallots
1/4 cup Madeira wine
2/3 cup Beef boullion

Instructions:
In a small cup, mix 2 Tbsp each of flour and butter to a paste (beurre manié).
Roll steaks btween 2 pieces of parchment paper until about 1/4 inch thick.
Dredge in flour mixed with salt and pepper.
In large skillet, heat the olive oil on medium-high.
Add steaks and brown about 1 minute on each side.
Remove steaks to a platter and reduce heat to medium.
Spread the steaks with mustard and sprinkle with Worcestershire sauce.  Set aside.
In same skillet, sauté mushrooms and shallots in the remaining butter for about 2 minutes.
Stir in bouillon, Madeira, and remaining Worcestershire sauce.
Cook and stir until hot.  Add beurre manié as needed to thicken, but don't over-thicken.  A little thin at this point is probably not a problem.
Return steaks to skillet and heat through.

Notes:  Be careful not to overbook the steaks.  A little red is good.  Tenderloins tend to be a little thick, so I cut them to half thickness before rolling.  It takes a little time to prepare, but so worth it.

Wife's rating: ****1/2 (out of 5).  Her parents loved it, too.
My rating: *****.  It may be my favorite recipe.