Steak Diane

Ingredients

• 2 beef tenderloin steaks, 4 ounces each
• 2 tablespoons butter
• 2 tablespoons shallots, minced
• 4 ounces mushrooms, sliced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons beef broth
• 1 tablespoon cognac or brandy
• salt and black pepper to taste
• 1 tablespoon vegetable oil

Instructions

1. Pat steaks dry and season generously with salt and pepper on both sides
2. Heat vegetable oil in a large skillet over medium-high heat until very hot
3. Sear steaks for 2-3 minutes per side for medium-rare, then transfer to a plate
4. In the same skillet, melt butter over medium heat
5. Add minced shallots and sauté for 1 minute until fragrant
6. Add sliced mushrooms and cook for 2-3 minutes until golden
7. Stir in Dijon mustard, Worcestershire sauce, and beef broth
8. Add cognac and ignite with a long lighter to burn off alcohol, or let simmer for 30 seconds
9. Return steaks to the pan and cook for 1 minute, turning to coat with sauce
10. Remove from heat and garnish with fresh parsley
11. Serve immediately with the pan sauce spooned over top

Notes

• Use a heavy-bottomed skillet or cast iron for best heat retention and searing
• Bring steaks to room temperature 20 minutes before cooking for even cooking
• Do not move steaks while searing to develop a proper crust
• If flaming cognac, ensure your stovetop has adequate ventilation
• This dish must be served immediately as it cools quickly
• Tenderloin is an expensive cut; trim excess fat before cooking
• Thin steaks cook very quickly, so watch timing carefully to avoid overcooking