Description
Steak Diane is beef tenderloin, mushrooms and shallots in a sauce made with seasoned pan juices, brandy, cream and a touch of mustard. Skip the expensive restaurants and make this mouthwatering dish right in your own kitchen.
Ingredients
- 1-½ pound Beef Tenderloin Medallions Cut About 3/4 Inch Thick
- 3 Tablespoons Butter, Divided
- 1 Tablespoon Olive Oil
- 8 ounces, weight Cremini Mushrooms Sliced 1/4 Inch Thick
- ⅔ cups Finely Sliced Shallots
- 3 cloves Garlic, Minced
- ⅓ cups Brandy
- ⅓ cups Heavy Cream
- 1 Tablespoon Worcestershire Sauce
- 2 teaspoons Dijon Mustard
- ¼ cups Low Sodium Beef Broth
- Salt And Pepper, to taste
- Fresh Chopped Italian Parsley, For Garnish
Preparation
Lightly salt and pepper the tenderloins. In skillet over medium heat, melt 2 tablespoons butter. Add steak and brown well on both sides. Remove steak to plate.
Turn heat to medium high and add remaining butter and olive oil to skillet. Add mushrooms and spread them out so that as many as possible are exposed to the heat. Cook until golden brown, stirring a couple of times. Add shallots and cook another 2 minutes, stirring a couple of times. Reduce heat to medium low. Add garlic and cook for 30 seconds, stirring continuously.
Turn off burner and add brandy. Be very careful as alcohol fumes can ignite. Turn heat to medium low and continue cooking until reduced by half. Whisk in cream, Worcestershire sauce and mustard, cooking for 2–3 minutes. Whisk in beef broth, salt and pepper to taste.
Return beef to the pan and heat for 1–2 minutes. Sprinkle with parsley and serve.
