3 x 200g. filet steaks
2 TBS cooking oil
3 TBS butter
3/4 medium onion very finely diced
200 g. sliced mushroom
1 ts Hot sauce tabasco
1 TBS worchestchire
1 TBS french mustard
1/4 cup or 50ml brandy
1/3 cup or 67ml red wine
300 ml beef demi glace
1 finjen water + 1 ts corn starch
1/2 cup or 100ml creme fraiche
salt to taste
Note: demi glace taste came out too much, should be less (demi glace = x 2 beef stock)
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V2:
https://www.foodandwine.com/recipes/steak-diane
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
8 (3-ounce) beef tenderloin medallions, pounded 3/4-inch thick
Salt
Freshly ground black pepper
2 small shallot, minced
2 garlic clove, minced
1/4 kilo button mushrooms, sliced
1/2 cup Cognac or other brandy
4 teaspoons Dijon mustard
1/2 cup heavy cream
1/2 cup veal demi-glace
4 teaspoons Worcestershire sauce
2 tablespoons finely chopped scallions
2 teaspoons finely chopped fresh flat-leaf parsley
Hot sauce, such as Tabasco
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https://www.saveur.com/article/Recipes/Classic-Steak-Diane/
https://culinarytravelsinfrance.wordpress.com/2013/02/21/steak-diane/ (from Saveur magazine)

Put oil in a hot pan, sear meat on high both sides, reduce fire to medium,
add the butter, when melted add onion, cook till translucent
Remove the meat, set aside.
add mushroom, 1 min then..
add the mustard, tabasco, worchestchire.. continue for 1 min..
add brandy (flambe if u like, not necessary), add the wine.. 2 min till alc. evaporate
add demi glace, corn starch and simmer till sauce start to thicken (about 2 min)
add creme, taste for salt, return meat to sauce
continue simmer till meat is done (about 3~5 min)

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