STEAK DIANE

By Connie

Ingredients

• Ingredients:
• 2 strip steaks (about 8 ounces each), halved horizontally, pounded to 1/2-inch thickness if necessary
• Salt and pepper
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 1 garlic clove, minced
• 1 cup sliced mushrooms
• 1/4 cup cognac or brandy
• 2 teaspoons Dijon mustard
• 1/4 cup heavy cream
• 1/4 cup canned low-salt beef broth
• Chopped fresh parsley to garnish

Details

Servings 4

Preparation

Step 1

Directions:

Season the meat on both sides with salt and pepper.

Melt the butter in a large skillet over medium-high heat. Add the meat, in batches if necessary, and cook 45 seconds. Turn the meat over and cook 30 seconds longer. Transfer the meat to a plate.

Add the shallot and garlic to the pan. Cook 20 seconds. Add the mushrooms and cook, stirring, until soft, about 2 minutes (if garlic starts to stick, add a splash of broth).

Remove pan from heat. Add the brandy. Carefully ignite the brandy with a long match. When the flames subside, add the mustard and cream. Cook, stirring, 1 minute. Add the broth.

Cook until sauce is thickened. Return meat and any accumulated juices to the pan. Turn to coat with sauce and cook to desired doneness.

Sprinkle with parsley before serving.