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Steak Diane
Steak Diane a 70's classic with brandy, cream and mushrooms
Ingredients
- 2 beef tenderloin steaks about 6 ounces each
- Salt and black pepper to taste
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 2 shallots finely chopped
- 2 cloves garlic minced
- 1/4 cup brandy
- 1/4 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 10 closed cup mushrooms
- 1 tablespoon chopped fresh parsley for garnish (optional)
Instructions
- Season the steaks generously with salt and black pepper on both sides.
- In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Once the butter has melted and the skillet is hot, add the steaks.
- Cook the steaks for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remove the steaks from the skillet and set them aside on a plate to rest.
- Reduce the heat to medium and add the shallots and garlic to the same skillet. Sauté for about 1-2 minutes until they become translucent and fragrant.
- Carefully add the brandy to the skillet and stir to deglaze, scraping up any browned bits from the bottom of the skillet. Let it cook for about 1 minute to burn off the alcohol.
- Stir in the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Cook the sauce for 2-3 minutes, stirring occasionally, until it thickens slightly.
- Return the steaks to the skillet and cook them for an additional 1-2 minutes, flipping once, to coat them in the sauce and warm them through.
- Remove the skillet from the heat. Add the remaining tablespoon of butter to the sauce and stir until it melts and incorporates.
- Serve the steaks hot, topped with the sauce. Garnish with chopped parsley, if desired. You can also serve it with lemon wedges on the side for extra tanginess.
