Filet Mignon "Diane"
Brenda Levin

( beef, sauces )

Recommended wine: Syrah
Alternative: Zinfandel

Filet Mignon Diane
Filet Mignon "Diane"
Yield: 4 servings


4 6 to 8-oz filets mignons
1 Tbsp EVOO.
¾ Tbsp whole mixed peppercorns,
      lightly crushed
¼ tsp kosher salt
½ tsp Dijon mustard

Diane Sauce
1 Tbsp unsalted butter
1 Tbsp minced garlic
1½ C dry red wine
¾ Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
2 C low-sodium beef stock
3 Tbsp Cognac or brandy
2 tsp tomato paste
2 Tbsp cream or half-and-half
  Kosher salt
  Freshly ground black pepper


  1. Sauce In large sautè pan or skillet over low-medium heat, melt butter. Add garlic and sautè 3 - 4 minutes. Add wine, vinegar, mustard, Worcestershire, stock, Cognac, and topmao paste and bring to a boil. Reduce heat and simmer until reduced by half. Add cream and continue to reduce to thicken slightly. Season to taste and adjust consistency as necessary.
  2. Light a charcoal fire and allow coals to get very hot. Grill filets for 8 - 10 minutes. Turn and cook for an additional 5 - 6 minutes, until filets are rare or to desired doneness.
  3. Spoon sauce onto plates and place filets on top of sauce. Serve with asparagus spears and sweet potato purèe.