====== Steak Diane ======


===== Ingredients =====

  * 4 beef tenderloin steaks (about 6 ounces each)
  * Salt and black pepper to taste
  * 2 tablespoons olive oil
  * 2 tablespoons unsalted butter
  * 2 cloves garlic, minced
  * 1/4 cup finely chopped shallots
  * 1/3 cup brandy
  * 1/2 cup beef broth
  * 2 tablespoons Dijon mustard
  * 2 tablespoons Worcestershire sauce
  * 1/4 cup heavy cream
  * 2 tablespoons chopped fresh parsley, for garnish

===== Instructions =====

  - Season the steaks with salt and black pepper on both sides.
  - Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness. Remove the steaks from the skillet and set them aside.
  - In the same skillet, reduce the heat to medium. Add 1 tablespoon of butter and sauté the garlic and shallots until softened, about 1-2 minutes.
  - Carefully add the brandy to the skillet. Be cautious as it may flame up. Allow the brandy to cook for about 1-2 minutes, allowing the alcohol to evaporate.
  - Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet. Stir well to combine and simmer for 2-3 minutes.
  - Stir in the heavy cream and the remaining tablespoon of butter. Cook for an additional 2-3 minutes, or until the sauce thickens.
  - Return the seared steaks to the skillet, coating them with the sauce. Cook for an additional 2 minutes, allowing the steaks to heat through.
  - Sprinkle chopped parsley over the steaks for garnish.
  - Serve the Steak Diane immediately, spooning the sauce over the steaks.