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
1 cup beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup heavy cream
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
Directions:
Season the steaks with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the steaks and cook until golden brown on both sides and cooked to desired doneness, about 3-4 minutes per side for medium-rare. Remove the steaks from the skillet and set aside.
In the same skillet, add the shallot and garlic, cooking until softened, about 2 minutes. Remove the skillet from heat, add brandy, and carefully ignite with a long match or lighter. Allow the flames to subside.
Return the skillet to heat, add beef broth, mustard, and Worcestershire sauce. Bring to a simmer and reduce by half, about 4 minutes. Stir in heavy cream, and return the steaks to the skillet, warming them through. Stir in remaining butter, parsley, and chives.
Serve steaks with the sauce spooned over the top.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 430 kcal | Servings: 4 servings
