Steak Diane

Steak Diane

Servings: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

2 (6-8 oz) beef tenderloin steaks or sirloin steaks

Salt and black pepper, to taste

1 tablespoon unsalted butter

1 tablespoon olive oil

1 small shallot, finely minced (or 2 tablespoons onion)

2 cloves garlic, minced

1/2 cup cremini or button mushrooms, finely sliced

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 cup beef broth

1/4 cup heavy cream

2 tablespoons brandy or cognac (optional, for flambéing)

1 teaspoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Steaks:

Pat the steaks dry with a paper towel.

Season both sides with salt and black pepper.

2. Sear the Steaks:

Heat butter and olive oil in a large skillet over medium-high heat.

Sear steaks for 3-4 minutes per side (for medium-rare) or longer for desired doneness.

Remove steaks from the pan and let them rest while preparing the sauce.

3. Make the Diane Sauce:

In the same skillet, add shallots (or onion), garlic, and mushrooms. Sauté for 2 minutes until softened.

Stir in Worcestershire sauce, Dijon mustard, and beef broth. Cook for another 2 minutes, stirring.

If using brandy or cognac, carefully add it and ignite with a long lighter or tilt the pan slightly to catch the flame. Let the alcohol burn off.

Reduce heat to low, then stir in heavy cream. Simmer for 2-3 minutes until slightly thickened.

4. Finish the Dish:

Return the steaks to the pan, spooning the sauce over them. Simmer for 1-2 minutes until warmed through.

Garnish with fresh parsley.

5. Serve:

Serve immediately with mashed potatoes, rice, or roasted vegetables.