Steak Diane

Name: Steak Diane
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 tbs Canola Oil; 4 Beef Fillet; 1½ 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; 1 Dash Tabasco Sauce; 1 tbs minced Parsley; 1 tbs minced Chives; 1 to taste Salt; 1 to taste Pepper

60 min · Serves 6 · By TheMealDB Import

High Protein
Low Carb
France
Beef
DateNight
Expensive
Meat
MainMeal
Cheasy
Dinner
Kid-Friendly
Comfort Food

France, Beef, DateNight, Expensive, Meat, MainMeal, Cheasy

Adapted from saveur.com

Ingredients

For 6 servings

2 tbsCanola Oil
4 Beef Fillet
1½ cupBeef Stock
2 tbsButter
2 cloves mincedGarlic
1 medium finely dicedChallots
4 ozMushrooms
¼ cupBrandy
¼ cupHeavy Cream
1 tbsDijon Mustard
1 tbsWorcestershire Sauce
1 DashTabasco Sauce
1 tbs mincedParsley
1 tbs mincedChives
1 to tasteSalt
1 to tastePepper

Method

Prep 25 min · Cook 35 min

1Heat 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.
2Return 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.