Steak Diane

Instructions

1. 1

   Sear the Steaks

   5 min

   In a 12" skillet, heat canola oil over medium-high heat. Season the beef fillet with salt and pepper, then add them to the skillet. Cook the steaks for about 4 to 5 minutes, flipping once, until browned and medium-rare. Remove the steaks and set aside on a plate.

2. 2

   Reduce the Stock

   10 min

   Return the skillet to high heat and add beef stock. Allow it to simmer, reducing the liquid to about 1⁄2 cup for roughly 10 minutes. Once reduced, transfer the stock to a bowl and set aside.

3. 3

   Sauté Aromatics

   2 min

   Place the skillet back on the heat and add butter. Once melted, stir in the minced garlic and finely diced shallots. Cook for about 2 minutes until softened and fragrant.

4. 4

   Cook the Mushrooms

   2 min

   Add mushrooms to the skillet and cook, stirring frequently, until they release their moisture and begin to brown, about 2 minutes. This enhances their flavor and texture.

5. 5

   Flambée the Brandy

   2 min

   Pour in the brandy and carefully ignite it with a match to flambée. Allow the flame to die down as the alcohol cooks off, which enhances the flavor.

6. 6

   Combine Sauce Ingredients

   4 min

   Stir in the reserved stock, heavy cream, Dijon mustard, Worcestershire sauce, and a dash of Tabasco sauce. Bring the mixture to a gentle simmer to thicken slightly.

7. 7

   Warm the Steaks in Sauce

   4 min

   Return the cooked steaks to the skillet, turning them in the sauce until warmed through and the sauce reaches the desired thickness, approximately 4 minutes.

8. 8

   Plate and Serve

   2 min

   Transfer the steaks to serving plates. Stir the minced parsley and chives into the sauce, then pour it over the steaks before serving. Enjoy!

FAQ