Steak Diane

By Nanatimesthree

Ingredients

• Heat:
• 1 tablespoon olive oil
• 2 beef tenderloin filets (5-6 ounces each), seasoned with salt and pepper
• Melt:
• 2 tablespoons butter
• 4 ounces button mushrooms, trimmed and sliced
• 1 tablespoon minced shallots
• 1/4 cup brandy
• Stir in:
• 3/4 cup beef broth
• 1 tablespoon Dijon mustard
• 1/2 teaspoon soy sauce
• 1/2 teaspoon lemon juice
• 1 tablespoon heavy cream
• 1 tablespoon parsley

Details

Servings 2
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Heat oil in a skillet over medium-high heat until shimmering. Add filets and cook until browned, 4-5 minutes per side fore medium-rare. Transfer steaks to a plate and tent with foil

Melt butter in same skillet over medium heat. Add mushrooms and shallots and cook until mushrooms are golden and moisture has evaporated, 2-3 minutes. Off heat, deglaze skillet with brandy, scraping up any brown bits. Return skillet to stove top, bring to a boil over medium-high heat, and reduce brandy until evaporated, about 2 minutes.

Stir in broth, Dijon, soy sauce, and lemon juice; reduce heat to medium, and simmer sauce until thickened and reduced to 2/3 cup, 3-4 minutes. Stir in cream and parsley, then return filets and any residual juices to skillet; simmer sauce 1-2 minutes more. Serve filets with sauce.