2
(6-oz) beef tenderloin filets, flattened to 1-inch thick
Salt and pepper to taste
1Tbsp
DLM Extra-Virgin Olive Oil
2Tbsp
butter, divided
2Tbsp
Cognac or brandy
1tsp
DLM Classic Dijon Mustard
1tsp
Worchestershire sauce, or to taste
½cup
heavy cream
Lemon juice, to taste
Chopped fresh chives or parsley, for garnish
INSTRUCTIONS
1
Season the filets generously with salt and pepper. In a sauté pan, heat the oil and 1 tablespoon of butter over medium-high heat. Sear the steaks on both sides just until browned, about 2 minutes a side, and remove to a plate.
2
Add remaining butter over medium heat and sauté the shallot until tender. Deglaze the pan with brandy or Cognac. Let it burn off, then stir in the mustard, Worcestershire, and cream. Season again to taste with additional salt and pepper
3
Slide the steaks and accumulated juices in the pan. Cook, turning two or three times, until meat is done to your liking (125°F internal temperature for medium-rare). Remove steaks to a plate. Add lemon juice (if using), salt, and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.
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Steak Diane
PREP TIME15 mins
COOK TIME25 mins
SERVINGS2
INGREDIENTS
2
(6-oz) beef tenderloin filets, flattened to 1-inch thick
Salt and pepper to taste
1Tbsp
DLM Extra-Virgin Olive Oil
2Tbsp
butter, divided
2Tbsp
Cognac or brandy
1tsp
DLM Classic Dijon Mustard
1tsp
Worchestershire sauce, or to taste
½cup
heavy cream
Lemon juice, to taste
Chopped fresh chives or parsley, for garnish
INSTRUCTIONS
1
Season the filets generously with salt and pepper. In a sauté pan, heat the oil and 1 tablespoon of butter over medium-high heat. Sear the steaks on both sides just until browned, about 2 minutes a side, and remove to a plate.
2
Add remaining butter over medium heat and sauté the shallot until tender. Deglaze the pan with brandy or Cognac. Let it burn off, then stir in the mustard, Worcestershire, and cream. Season again to taste with additional salt and pepper
3
Slide the steaks and accumulated juices in the pan. Cook, turning two or three times, until meat is done to your liking (125°F internal temperature for medium-rare). Remove steaks to a plate. Add lemon juice (if using), salt, and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.