Classic Steak Diane

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 510 kcal per serving
Servings: 4

Ingredients:

4 beef tenderloin steaks (approximately 6 oz each), pounded to 1/4 inch thickness
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1/4 cup brandy
1 cup beef broth
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
2 teaspoons freshly chopped parsley
1 teaspoon freshly chopped chives

Season the Steaks: Generously season the steaks with salt and freshly ground black pepper.
Heat the Skillet: In a large skillet, heat the butter and olive oil over medium-high heat.
Cook the Steaks: Add the steaks to the skillet and cook for about 2-3 minutes on each side for medium-rare, or until they reach your desired level of doneness. Once cooked, remove the steaks from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the minced garlic and finely chopped shallot. Sauté until they are softened, which should take about 1 minute.
Deglaze with Brandy: Carefully pour the brandy into the skillet to deglaze it. If you prefer, you can flambé the brandy by igniting it with a match. Allow the flames to subside naturally.
Prepare the Sauce: Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and cook until the sauce has reduced by half, approximately 4-5 minutes.
Add Cream: Stir in the heavy cream and continue to simmer until the sauce thickens slightly, which should take about 2 minutes.
Reheat the Steaks: Return the steaks to the skillet, spooning the sauce over them. Cook for an additional minute to ensure the steaks are reheated thoroughly.
Garnish and Serve: Garnish the dish with freshly chopped parsley and chives before serving.

Enjoy the rich flavors of this classic Steak Diane, a perfect dish for any special occasion!