Rick Hirsch's Steak Diane

Damariscotta River Grill's Steak Diane

4 Servings
8- 4 oz. beef tenderloin medallions (fillet mignon)
2 oz. butter
2 cups sliced mushroom (portobellini or white)
¼ cup diced shallots
1/3 cup brandy
2 Tbls. Dijon mustard
1 cup demi glaze
½ cup heavy cream

Season the beef medallions on both sides with the salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and cook, stirring, for 20 seconds. Add the mushrooms cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.
Add the brandy. Tip the pan away from yourself and ignite the brandy with a match. When the flame has burned out, add the mustard and demi glaze, simmer, 1 minute, add cream and simmer for 1 minute. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
Remove from the heat, divide the medallions and sauce between 4 plates and serve immediately.