Steak Diane

Beef · France classic.

Ingredients

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

Method

1. Heat the pan — Heat oil in a 12" skillet over medium-high heat.
2. Season — 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. Heat the pan — Transfer steaks to a plate, and set aside. Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes.
4. Stir — Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes.
5. Stir — Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
6. Add ingredients — Add cognac, and light with a match to flambée; cook until flame dies down.
7. Serve — 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.
8. Serve — Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

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