Modernized Steak Diane
Ingredients:
4 beef tenderloin steaks (6 oz each)
Salt and black pepper to taste
1 tbsp vegetable oil
2 tbsp unsalted butter
1 shallot, minced
1 cup cremini mushrooms, sliced thin
1 tbsp grainy mustard
2 tbsp Worcestershire sauce
¼ cup brandy or cognac
⅓ cup beef broth
⅓ cup heavy cream
1 tsp lemon juice
1 tbsp chives or parsley, chopped
Instructions:
Season the steaks: Generously salt and pepper the beef tenderloins.
Sear the steaks: In a skillet, heat vegetable oil over high heat. Add steaks and cook 3 minutes per side for medium-rare. Set aside on a plate.
Make the sauce: Lower heat to medium and add butter. Sauté shallots for 1 minute, then add mushrooms. Cook until softened and lightly browned.
Deglaze: Stir in mustard, Worcestershire sauce, and brandy, scraping the bottom of the pan. Let the alcohol evaporate.
Thicken the sauce: Pour in beef broth, followed by heavy cream. Cook until the sauce is slightly thickened, then add lemon juice.
Finish: Return steaks to the skillet and spoon the sauce over. Garnish with chives or parsley.
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