Steak Diane

Number of Servings

Serves 2

Ingredients

2-8 ounce Bison/Elk or Ostrich tenderloins, 1 shot brandy, 1 cup chopped mushrooms, 1 shot dry sherry, 1/2 cup chopped green onions, 3-5 tbsp. Demi-Glaze (or 3/4 cup beef stock other thickening agent), 3 tbsp. Minced garlic, 1 tbsp. Dijon mustard, 2 dashes of Worcestershire sauce, 1/2 juice of 1 lemon,

Directions

Cut tenderloins into 1 inch thick medallions.

Heat frying pan to medium high heat. Sear medallions to rare-medium-rare, approximately 1 minute per side. Set aside In a warming plate.

In a frying pan add: mushrooms, onions, 1/4 of beef stock, garlic, mustard, Worcestershire sauce and lemon juice. Let reduce by 1/4.

When mushrooms are cooked, but still firm, add brandy and sherry, stirring constantly. Add rest of stock and thickening agent until sauce is the desired consistency similar to a fairly runny cake batter.

Place medallions on a serving plate and ladle sauce over meat.

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