Steak Diane

5 steps · 15 min total

1. 01

   Sear the Beef Fillets

   Start by heating 2 tablespoons of canola oil in a 12-inch skillet over medium-high heat. Season the beef fillets generously with salt and pepper, then add them to the hot pan. Cook, turning once, until they're browned on both sides and cooked to your preferred doneness — aim for about 4 to 5 minutes total for medium-rare. Once done, transfer the steaks to a plate and set them aside.
2. 02

   Reduce the Beef Stock

   Return the same skillet to high heat and pour in the 1 1/2 cups of beef stock. Let it simmer, stirring occasionally, until it reduces down to about 1/2 cup, which should take around 10 minutes. Transfer the reduced stock to a small bowl and set it aside for later.
3. 03

   Sauté Shallots and Mushrooms

   Put the skillet back on the heat and melt 2 tablespoons of butter. Add the minced garlic and finely diced shallots, cooking and stirring for about 2 minutes until they soften and become fragrant. Next, add the 4 ounces of mushrooms. Continue to cook, stirring, until the mushrooms release their liquid, which then evaporates, and they start to brown, another 2 minutes or so.
4. 04

   Flambé Brandy and Build Sauce

   Pour in the 1/4 cup of brandy. Carefully light it with a match to flambé, letting the flames die down on their own. Once the flame is gone, stir in the reserved reduced beef stock, 1/4 cup of heavy cream, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and a dash of Tabasco.
5. 05

   Finish Steaks and Serve

   Return the seared steaks to the skillet, turning them in the sauce until they are warmed through and the sauce has thickened slightly, about 4 minutes. Transfer the steaks to individual serving plates. Stir the 1 tablespoon of minced parsley and 1 tablespoon of minced chives into the sauce remaining in the pan, then pour the sauce generously over the steaks to serve.