Steak Diane

Ingredients

• 30 mlRapeseed oil
• 720 gBeef fillet
• 360 mlBeef broth
• 30 gButter
• 2 pcsGarlic
• 30 gShallot
• 113 gMushroom
• 60 mlBrandy
• 62 gCream
• 15 gMustard
• 15 mlWorcestershire sauce
• 1 mlTabasco
• 3 gParsley
• 3 gChives
• 2 gSalt
• 1 gPepper

Instructions

1. 1

   Sear the steaks

   • Heat canola oil in a large skillet over medium-high heat.
   • Season the beef fillets with salt and pepper.
   • Add steaks to the hot skillet and cook about 4–5 minutes total for medium-rare, turning once.
   • Transfer steaks to a plate and keep aside; leave pan juices in the skillet.
2. 2

   Reduce the stock

   • Return skillet to high heat and add beef stock.
   • Reduce openly until about ½ cup (120 ml) remains, about 10 minutes.
   • Pour the reduced stock into a bowl and set aside.
3. 3

   Sauté and flambé

   • Return skillet to heat and add butter.
   • Add minced garlic and finely diced shallot and cook until softened, about 2 minutes.
   • Add mushrooms and cook until released liquid evaporates and mushrooms brown, about 2 minutes.
   • Add brandy and carefully flambé or let the alcohol cook off.
4. 4

   Finish sauce and serve

   • Stir the reserved stock into the pan, then add cream, Dijon, Worcestershire and hot sauce.
   • Return steaks to the pan and cook, turning in the sauce, until warmed and the sauce thickens, about 4 minutes.
   • Stir in parsley and chives and spoon sauce over steaks to serve.