Name: Steak Diane
Yield: 4 servings
Cuisine: French
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

Beef

4 servings

465 cal/serving

Instructions

Step 1

Heat oil in a skillet over medium-high and sear steaks seasoned with salt and pepper until desired doneness

Canola OilBeef FilletSaltPepper

Step 2

Transfer steaks to a plate and set aside

Beef Fillet

Step 3

Return skillet to high heat and reduce beef stock to 1/2 cup, then reserve

Beef Stock

Step 4

Return skillet to heat, melt butter, and cook minced garlic and finely diced shallots until soft

ButterGarlicChallots

Step 5

Add mushrooms and cook until they release liquid and begin to brown

Mushrooms

Step 6

Add brandy and flambé, cooking until the flame dies down

Brandy

Step 7

Stir in reserved stock, heavy cream, Dijon mustard, Worcestershire sauce, and Tabasco

Beef StockHeavy CreamDijon MustardWorcestershire SauceTabasco Sauce

Step 8

Return steaks to the skillet and cook, turning in the sauce, until warmed through and sauce thickens

Beef Fillet

Step 9

Transfer steaks to serving plates, stir parsley and chives into the sauce, and pour sauce over steaks

Beef FilletParsleyChives