Steak Diane
Ingredients
- 2 tbsp canola oil
- 4 beef tenderloin 4 oz
- 1 1/2 cups beef stock
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 shallot minced
- 4 oz oysters or hen-of-the-woods mushrooms, torn into small pieces
- 1/4 cup cognac or brandy
- 1/4 cup heavy cream (36-38%)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/4 tbsp hot sauce such as Tabasco
- 1 tbsp parsley minced
- 1 tbsp chives minced
- Kosher salt to taste
- black pepper freshly ground, to taste
Instructions
- 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.
- 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.
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