Steak Diane

Summary

Beef - France

Ingredients

• 2 tablespoons Butter
  Swaps (2)
• 2 cloves Garlic (minced)
• Pepper (to taste)
• Salt (to taste)
• 1 tablespoon Parsley (minced)
• 240 ml Beef Stock (1/2)Original: 1 cup
  Swaps (1)
• 2 tablespoons Rapeseed Oil
• 1 Shallots (medium finely diced)
  Swaps (1)
• 113 g MushroomsOriginal: 4 oz
• 1 tablespoon Worcestershire Sauce
  Swaps (1)
• 4 Beef Fillet
• cups Double Cream
  Swaps (3)
• 1 tablespoon Chives (minced)
• 1 tablespoon Dijon Mustard
• cups Brandy
• dashes Tabasco Sauce

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

2. 2

   Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.