Steak Diane with Creamy Cognac Sauce
Ingredients
- 2 (6-8 oz) beef tenderloin or sirloin steaks
- Salt and freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots (finely minced)
- 2 cloves garlic (minced)
- 1/4 cup cognac or brandy
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 2 teaspoons fresh parsley (chopped, for garnish)
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### Instructions
1. Prepare the Steaks:
- Pat the steaks dry and season both sides generously with salt and pepper.
2. Cook the Steaks:
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the steaks for 3-4 minutes per side for medium-rare (adjust cooking time for desired doneness).
- Remove the steaks from the skillet and set aside, tented with foil to keep warm.
3. Make the Sauce Base:
- Reduce the heat to medium and add the butter to the skillet.
- Sauté the shallots and garlic until softened, about 2 minutes.
4. Deglaze the Pan:
- Carefully pour in the cognac or brandy. If you're comfortable, flambé by lighting the alcohol with a long match or lighter, letting the flames subside naturally. Otherwise, simmer until reduced by half.
5. Finish the Sauce:
- Add the beef stock, heavy cream, Dijon mustard, Worcestershire sauce, and lemon juice to the skillet.
- Simmer the mixture until it thickens slightly, about 3-4 minutes.
6. Combine and Serve:
- Return the steaks to the skillet to coat them lightly with the sauce, or spoon the sauce over the steaks before serving.
- Garnish with chopped parsley.
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### Serving Suggestions
- Serve with mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal.
- A crusty baguette can be a great accompaniment to mop up the sauce.
Enjoy this rich and indulgent dish for a special occasion or an elevated weeknight dinner! 🥩✨
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