Steak Diane
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 578
- Total Fat
- 42
- Saturated Fat
- 18
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 35
- Cholesterol
- 173
- Sodium
- 571
- Total: 20 min
- Active: 20 min
Ingredients
Four 6-ounce filet mignon steaks
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon salted butter
2 cloves garlic, minced
1 shallot, chopped
1/4 cup brandy
1/4 cup beef broth
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Chopped fresh parsley, for garnish
Chopped fresh chives, for garnish
Directions
- Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
- Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
- To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
- Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.