steak_diane
Table of Contents
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.
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