Steak Diane

Steak Diane

Steak Diane

Ingredients

  • Canola Oil – 2 tbs
  • Beef Fillet – 4
  • Beef Stock – 1 1/2 cup
  • Butter – 2 tbs
  • Garlic – 2 cloves minced
  • Challots – 1 medium finely diced
  • Mushrooms – 4 oz
  • Brandy – ¼ cup
  • Heavy Cream – ¼ cup
  • Dijon Mustard – 1 tbs
  • Worcestershire Sauce – 1 tbs
  • Tabasco Sauce – Dash
  • Parsley – 1 tbs minced
  • Chives – 1 tbs minced
  • Salt – to taste
  • Pepper – to taste

Instructions

  1. Heat oil in a 12" skillet over medium-high heat.
  2. 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.
  3. Transfer steaks to a plate, and set aside.
  4. Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes.
  5. Pour into a bowl, and set aside.
  6. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes.
  7. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
  8. Add cognac, and light with a match to flambée; cook until flame dies down.
  9. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes.
  10. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

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