Weeknight45min

Steak Diane

Name: Steak Diane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.00 tablespoons Rapeseed Oil; 4.00 pieces Beef Fillet; 1.50 cups Beef Stock; 2.00 tablespoons Butter; 2.00 cloves Garlic; 1.00 pieces Challots; 4.00 ounces Mushrooms; 0.25 cups Brandy; 0.25 cups Cream; 1.00 tablespoons Dijon Mustard; 1.00 tablespoons Worcestershire Sauce; 1.00 dash Hot Sauce; 1.00 tablespoons Parsley; 1.00 tablespoons Chives; 1.00 Salt; 1.00 Pepper

Beef dish from French cuisine

Gunnar Þór

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Contains:MustardDairy

Ingredients

Adjust servings

2 tbsp
rapeseed oil
4
beef fillet
1½ cups
beef stock
2 tbsp
butter
2 cloves
garlic, minced
1
challots, diced, finely
4 oz
mushrooms
¼ cups
brandy
¼ cups
cream
1 tbsp
dijon mustard
1 tbsp
worcestershire sauce
1 dash
hot sauce
1 tbsp
parsley, minced
1 tbsp
chives, minced
1
salt
1
pepper

Instructions

0/2 done

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.