Eddie Merlot’s recently unveiled its brand-new signature cut and coast menu, a limited-time culinary celebration highlighting the finest cuts of steak alongside the ocean’s most indulgent seafood.

Executive chef, Steven Vanderbaan joined us with a taste of that menu and details on other spring specials.

Limited-Time Signature Cut & Coast Menu
Available Until May 25th

201 Bridewell Dr., Burr Ridge

630-468-2098

eddiemerlots.com

Steak Diane Recipe:

Ingredients:

• Filet Mignon, 8 oz.
• Salt & Pepper Mix
• Cremini Mushrooms
• Steak Diane Sauce
• Butter
• Brandy

Directions:

1. Place Filet Mignon on seasoning rack. Season steak on both sides with salt & pepper mix.
2. Place steak on grill and cook for approx. 2 minutes. Turn steak over and cook for another approx. 2 minutes. Turn steak over and rotate t sear a diamond mark onto steak. Turn steak over and repeat on other side. Grill to desired doneness.
3. Rest steak for 30 seconds.
4. On a cutting board, slice steak into two rounds.

Tableside Directions:

1. Add butter to a sauté pan and heat until shimmering.
2. Add sliced cremini mushrooms to pan. Sauté for 30 seconds. Move to one side of the pan.
3. Add Filet Mignon halves to the sauté pan. Sear for 30 seconds. Turn filet mignon halves over and reduce heat to low.
4. Add brandy to sauté pan. Tilt pan and move pan off center from flame to ignite the brandy.
5. Return sauté pan to center and allow flames to dissipate.
6. Add steak Diane sauce to pan and heat for 30 seconds. Turn filet mignon halves in steak Diane sauce.
7. Plate and serve.