STEAK DIANNE

2 Beef tenderloin filets, 6 oz. Each
2 oz. Clarified butter
1 cup Mushrooms
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
4 scallions, chopped
2 oz. Whole butter
1 cup Red wine
4 oz. Veal stock
2 oz. Flour
1 oz. Tomato juice
1 oz. Dijon mustard
4 Dashes Worcestershire sauce
4 Dashes Tabasco sauce
Stax seasoning to taste
Fresh parsley, chopped

Using a meat mallet, flatten the tenderloin. In a hot pan, add clarified butter, mushrooms, shallots, scallions and fresh garlic. Sauté until the shallots are translucent. Deglaze the pan with red wine and reduce the wine to half. Add the veal stock. Add the flour to thicken the sauce. Add the tomato juice and Dijon mustard and Stax Seasoning to taste. Add the Worcestershire sauce and Tabasco Sauce. Set the sauce aside.

Season the filet on both sides with Stax Seasoning and lightly dust with flour. In a sauté pan, add vegetable oil and heat. Sauté the filet. Drain the liquid and deglaze with red wine. Reduce the heat.

Returning to the sauce, add the whole butter and whisk in. Add the meat to the sauce and simmer. If needed add red wine to thin the sauce. Place the meat in the center of the plate and add the sauce on top and garnish with fresh chopped parsley.