Sizzling Diane Steak with a Brandy Mushroom Sauce

Sizzling Diane Steak with a Brandy Mushroom Sauce

Ingredients:

 

4 beef tenderloin steaks, about 6 ounces each

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 tablespoons olive oil

1 shallot, finely chopped

1 clove garlic, minced

1 cup mushrooms, sliced

1 teaspoon Dijon mustard

1/4 cup brandy

1 cup beef broth

1/4 cup heavy cream

1 tablespoon Worcestershire sauce

2 teaspoons fresh parsley, chopped

 

Directions:

 

Season steaks with salt and pepper.

 

In a skillet over medium-high heat, melt butter and oil. Add steaks and sear until golden, about 3-4 minutes per side for medium-rare. Remove and set aside.

 

In the same skillet, add shallot and garlic. Cook until soft, about 2 minutes.

Add mushrooms and sauté until they begin to brown.

 

Stir in mustard and carefully pour in brandy. Allow to reduce slightly.

 

Add beef broth, bring to a simmer, and reduce by half.

 

Stir in cream and Worcestershire sauce. Cook until sauce thickens slightly.

 

Return steaks to the pan, spooning sauce over them, and cook for another 2-3 minutes.

 

Garnish with parsley before serving.

 

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4 servings

Gail's Notes: I can't wait to try this! I've had it before and it is AWESOME!!!