Steak Diane

Classic Steak Diane: tender seared beef fillets in a rich, creamy brandy and mushroom pan sauce with Dijon and herbs — elegant, savory and perfect for a special dinner.

Ingredients

2 tbsp canola oil
4 pcs beef fillet
1.5 cup beef stock
2 tbsp butter
2 cloves garlic, minced
1 medium shallots, finely diced
113.4 g mushrooms
0.25 cup brandy (cognac)
0.25 cup heavy cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
dash Tabasco sauce
1 tbsp parsley, minced
1 tbsp chives, minced
salt
pepper

Directions

Heat oil in a large skillet over medium-high heat.
Season steaks with salt and pepper and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare.
Transfer steaks to a plate and set aside.
Return skillet to high heat and add beef stock; cook until reduced to about 1/2 cup, about 10 minutes, then pour into a bowl and set aside.
Return skillet to heat and add butter.
Add garlic and shallots and cook, stirring, until soft, about 2 minutes.
Add mushrooms and cook, stirring, until they release liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
Add brandy and carefully flambé; cook until flame dies down.
Stir in reserved stock, cream, Dijon mustard, Worcestershire sauce and Tabasco.
Return steaks to skillet and cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes.
Transfer steaks to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.