Steak Diane
Ingredients
The steak
-
1½
pounds
beef tenderloin or filet mignon
-
to taste
kosher salt
-
to taste
black pepper
-
1
tablespoon
olive oil
-
2
tablespoons
butter
The sauce
-
8
ounces
mushrooms, sliced
-
2
tablespoons
shallots, minced
-
2
teaspoons
garlic, minced
-
¼
cup
cognac
-
½
cup
beef broth
-
2
teaspoons
Dijon mustard
-
2
teaspoons
Worcestershire sauce
-
¼
cup
heavy cream
-
1
tablespoon
chives, thinly sliced
Instructions
- Cut the beef tenderloin into medallions about ¾ inch thick.
- Season the medallions with salt and pepper.
- Heat olive oil in a large pan over high heat and sear the beef for 3-4 minutes on each side.
- Remove the steak and keep it warm.
- Reduce heat to medium, melt butter in the pan, and add mushrooms, cooking until browned.
- Add shallots and garlic, cooking for an additional minute.
- Pour in cognac and boil until reduced by half.
- Stir in beef broth, Dijon mustard, Worcestershire sauce, and heavy cream, whisking until combined.
- Simmer the sauce until it thickens, about 3-4 minutes.
- Return the steaks to the pan, spoon the sauce over them, and garnish with chives before serving.
Nutrition Facts (estimated)
Servings
4
Calories
558
Total fat
22g
Total carbohydrates
4g
Total protein
34g
Sodium
312mg
Cholesterol
154mg
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