Flambéed Cognac Steak Diane
Ingredients:
4 beef tenderloin steaks (about 6 ounces each)
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1/4 cup brandy or cognac
1 cup beef broth
2 teaspoons Dijon mustard
1/4 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
Directions:
Season the steaks with salt and pepper.
In a large skillet, melt 1 tablespoon of butter over medium-high heat and sear the steaks for about 3-4 minutes on each side for medium-rare. Remove steaks from skillet and set aside.
In the same skillet, add the remaining butter, shallot, and garlic. Sauté until shallot is translucent.
Remove the skillet from heat, add cognac, and carefully ignite with a long match or lighter. Let the flames die down.
Return the skillet to the heat, add beef broth, and bring to a simmer. Stir in Dijon mustard, heavy cream, Worcestershire sauce, and lemon juice. Cook until the sauce is slightly thickened.
Return steaks to the skillet and simmer for another 1-2 minutes.
Serve steaks with sauce poured over them and garnish with parsley and chives.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 410 kcal | Servings: 4 servings
