Steak Diane
Ingredients
- 4 6-ounce center cut beef tenderloin steaks or another cut of your choice
- Salt, to taste
- 1/2 cup beef broth
- 4 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 2 tsp. tomato paste
- 2 tbsp. butter
- 1/2 cup shallots, finely minced
- 4 tbsp. cognac or brandy
- 1/3 cup heavy cream
- Freshly ground black pepper, to taste
- 1 – 2 tbsp. chives, finely chopped
Instructions
- Sprinkle salt on both sides of the steak and set aside, at room temperature, for 15 – 30 minutes.
- In a small bowl, whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
- In a skillet, over medium-high heat, melt the butter.
- Pat the steaks dry with a paper towel.
- Increase the heat to high and sear the meat for 1 – 4 minutes, depending on how thick the steak is; you may need to cook the meat in batches.
- While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.
- Add the cognac to deglaze the pan; increase the heat and cook until the cognac is almost evaporated.
- Stir in the broth mixture and bring to a boil; cook until thickened, about 2 – 3 minutes.
- Stir in the cream and cook for two more minutes.
- If you want, thinly slice the steak to serve; otherwise serve individual steaks.
- Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.
Notes
Temperature Guide for Steaks:
Medium-rare = 135°F, Medium = 140°F and Medium-well = 145°F.