Steak Diane
Cook
20 mins
Prep Time
10 mins
Total Time
30 mins
Serves
4
Ingredients
- 4 (6-ounce) beef tenderloin or sirloin steaks, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Kitchen Tools Needed:
- Large skillet
- Tongs
- Measuring cups and spoons
- Whisk
- Spoon
Steps
- Season the Steaks: Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
- Sear the Steaks: Heat the butter and olive oil in a large skillet over medium-high heat. Add the steaks and cook for 2-3 minutes per side for medium-rare, or to your preferred doneness. Remove the steaks from the skillet and set aside, tented with foil to keep warm.
- Prepare the Sauce Base: Lower the heat to medium. In the same skillet, add the shallots and garlic. Sauté for 1-2 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
- Deglaze the Pan:Carefully pour in the brandy or cognac. If desired, ignite the alcohol with a long match or lighter to flambé (optional). Let the flames subside, or simply simmer until the liquid is reduced by half.
- Add Sauce Ingredients: Stir in the beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Simmer the sauce for 3-5 minutes, or until slightly thickened.
- Finish the Sauce: Taste the sauce and adjust seasoning with salt and pepper. Return the steaks to the skillet to warm through for 1-2 minutes, spooning the sauce over the top.
- Serve: Plate the steaks and spoon the sauce generously over them. Garnish with chopped parsley, if desired.
Macros:
Total Calories: 450
Carbs: 6g
Proteins: 30g
Fats: 33g