Steak Diane
A classic French beef dish featuring pan-seared beef in a rich cognac-cream sauce with mushrooms, Dijon, and herbs.
Pasos
- 1
Heat oil in a skillet over medium-high heat. Season steaks with salt and pepper, and sear until browned on both sides and cooked to desired doneness (about 4–5 minutes for medium-rare). Transfer steaks to a plate.
- 2
Return skillet to high heat and add stock. Cook until reduced to 1/2 cup, about 10 minutes. Pour into a bowl and set aside.
- 3
Return skillet to heat and add butter. Add garlic and shallots, and cook until soft, about 2 minutes.
- 4
Add mushrooms, and cook, stirring, until they release liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
- 5
Add brandy, and light with a match to flambé; cook until the flame dies down.
- 6
Stir in reserved stock, cream, Dijon mustard, Worcestershire sauce, and hot sauce, and then return steaks to the skillet; cook, turning in sauce, until warmed through and sauce thickened, about 4 minutes.
- 7
Transfer steaks to serving plates and stir parsley and chives into the sauce; pour sauce over steaks to serve.
