Savory Steak Diane with Creamy Cognac Sauce
Ingredients:
4 beef tenderloin steaks, 1-inch thick
1 tablespoon olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1/2 cup cognac
1 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Directions:
Season the steaks with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallot and garlic, and sauté until softened, about 2 minutes.
Carefully add the cognac to the skillet. Allow it to cook down for about 1 minute.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook, stirring frequently, until the sauce has thickened, about 5 minutes.
Return the steaks to the skillet and spoon the sauce over them. Cook for an additional 2-3 minutes, or until the steaks are heated through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4 servings
