Steak Diane
Tender beef fillets are pan-seared and finished in a rich mushroom, brandy, cream, and Dijon sauce.
- 35 min
- 680 kcal
- French
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the oil in a 12-inch skillet over medium-high heat.
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Step 2:
Season the beef fillets with salt and pepper.
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Step 3:
Add the fillets to the skillet and cook, turning once, until browned on both sides and cooked to the desired doneness, about 4 to 5 minutes for medium-rare.
4–5 min -
Step 4:
Transfer the fillets to a plate and set aside.
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Step 5:
Return the skillet to high heat and add the beef stock.
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Step 6:
Cook the stock until reduced to 1/2 cup, about 10 minutes.
10 min -
Step 7:
Pour the reduced stock into a bowl and set aside.
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Step 8:
Return the skillet to the heat and add the butter.
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Step 9:
Add the garlic and shallot, and cook, stirring, until soft, about 2 minutes.
2 min -
Step 10:
Add the mushrooms and cook, stirring, until they release their liquid, the liquid evaporates, and the mushrooms begin to brown, about 2 minutes.
2 min -
Step 11:
Add the brandy and light with a match to flambé; cook until the flame dies down.
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Step 12:
Stir in the reserved stock, heavy cream, Dijon mustard, Worcestershire sauce, and Tabasco sauce.
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Step 13:
Return the fillets to the skillet and cook, turning them in the sauce, until warmed through and the sauce has thickened, about 4 minutes.
4 min -
Step 14:
Transfer the fillets to serving plates.
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Step 15:
Stir the parsley and chives into the sauce.
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Step 16:
Pour the sauce over the fillets and serve.
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