Steak Diane

🧂 Ingredients

• 2 tablespoon olive oil
• 2 pounds beef tenderloin, or filet mignon
• 2 teaspoons Morton kosher salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 3 tablespoons diced shallots
• 3 large cloves garlic,

  minced
• 8 ounces white button mushrooms or cremini mushrooms,

  sliced
• ¼ cup cognac or brandy
• 1 tablespoon Worcestershire sauce
• ½ cup low-sodium beef broth
• 2 tablespoons Dijon mustard
• ⅔ cup heavy cream
• 1 tablespoon chopped fresh parsley or chives

Instructions

• 1 Season steaks on both sides with salt and pepper.
• 2 Heat a large skillet over medium to medium-high heat. Add olive oil. Once oil is
  shimmering, place steaks in the hot skillet. Add 2 tablespoons of the butter and
  cook the steaks for about 4-5 minutes on each side, or until they are nicely
  browned. Remove the steaks from the skillet and set aside on a plate.
• 3 Turn heat down to medium/medium-low. If skillet is scorching hot, let it cool a
  bit, off the heat – you don't want the butter to burn. Return skillet to heat,
  then add the remaining butter. Once melted, add shallots and cook for 2 minutes,
  stirring often. Then add garlic and cook for 1 more minute, or until shallot is
  translucent. If the shallot and garlic start to brown, turn down the heat or
  lift the skillet from the heat – you only want to soften these ingredients.
• 4 Stir in the mushrooms and cook for another 3-4 minutes, or until they are
  tender. If the skillet and mushrooms have a dry appearance, I add in 1-2 more
  tablespoons of butter.
• 5 Slowly add the cognac to the skillet and use a wooden spoon to scrape any
  browned bits off the bottom of the pan. Cook for about 1-2 minutes, or until the
  alcohol has evaporated.
• 6 Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet and
  bring the mixture to a boil. Reduce heat to low and simmer for 3-5 minutes, or
  until the sauce has thickened slightly.
• 7 Add the heavy cream to the skillet and stir to combine. Allow the sauce to
  simmer for 2-4 minutes to thicken. Increase the heat a bit, if needed to help
  with the thickening.
• 8 Bring steaks back into the skillet and let them warm through in the sauce, about
  2 minutes. Serve steaks with the pan sauce immediately, over buttermilk mashed
  potatoes [https://www.afarmgirlsdabbles.com/buttermilk-mashed-potatoes/] or easy
  creamy mashed potatoes
  [https://www.afarmgirlsdabbles.com/easy-creamy-mashed-potatoes/]. Garnish with
  fresh parsley and/or chives. Enjoy!

Nutrition Info