Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
2 (6-8 oz) beef tenderloin steaks or sirloin steaks
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
1 cup mushrooms, sliced (such as cremini or button)
1/4 cup brandy (or cognac)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Steaks:
Season: Season both sides of the steaks with salt and pepper.
Sear the Steaks: In a large skillet over medium-high heat, heat the olive oil. Add the steaks and cook for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and cover with foil to keep warm.
2. Make the Sauce:
Sauté Shallots and Mushrooms: In the same skillet, add the butter and let it melt. Add the chopped shallots and sliced mushrooms, sautéing for about 3-4 minutes until softened and browned.
Deglaze the Pan: Carefully add the brandy to the skillet, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1-2 minutes.
Add Mustard and Worcestershire: Stir in the Dijon mustard and Worcestershire sauce, mixing well.
Add Cream: Pour in the heavy cream, stirring to combine. Let the sauce simmer for about 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.
3. Serve:
Plate the Dish: Slice the steaks and place them on plates. Spoon the creamy mushroom sauce over the top.
Garnish: Sprinkle with fresh parsley before serving.
Tips:
For an elegant touch, serve with garlic mashed potatoes or sautéed vegetables on the side.
If you don’t want to use alcohol, you can substitute the brandy with beef broth or a splash of red wine vinegar.
Enjoy your Steak Diane as a luxurious and flavorful meal that’s sure to impress!
