France · beef

Steak Diane

Name: Steak Diane
Yield: 4 servings
Cuisine: France
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Canola Oil2 tbsp
Beef Fillet4
Beef Stock1.5 cups
Butter2 tbsp
Garlic2 cloves
Challotsmedium1
Mushrooms4 oz
Brandy¼ cup
Heavy Cream¼ cup
Dijon Mustard1 tbsp
Worcestershire Sauce1 tbsp
Tabasco Sauce
Parsley1 tbsp
Chives1 tbsp
Salt
Pepper

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

2 steps · 0 min

1
Heat oil in a 12" skillet over medium-high heat. 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. Transfer steaks to a plate, and set aside.
2
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. 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. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. 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. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.