Steak Diane

Ingredients

• 2 tbs Canola Oil
• 4 Beef Fillet
• 1 1/2 cup Beef Stock
• 2 tbs Butter
• 2 cloves minced Garlic
• 1 medium finely diced Challots
• 4 oz Mushrooms
• ¼ cup Brandy
• ¼ cup Heavy Cream
• 1 tbs Dijon Mustard
• 1 tbs Worcestershire Sauce
• Dash Tabasco Sauce
• 1 tbs minced Parsley
• 1 tbs minced Chives
• to taste Salt
• to taste Pepper

Instructions

1. Remove the steaks from the fridge in advance to allow them to come to room temperature. Pat dry and season well with salt and black pepper.
2. Heat a wide frying pan over medium-high heat and add the butter. Once melted and foaming, add the steaks and cook for 1–2 minutes on each side, depending on thickness, until cooked to your liking. Transfer to a warm plate and cover loosely with foil.
3. Reduce the heat to medium. Add the finely chopped shallot and garlic to the pan and cook for about 1 minute until fragrant but not coloured.
4. Stir in the Dijon mustard and Worcestershire sauce. Optionally add the brandy and let it boil for 1–2 minutes until fully evaporated, scraping the base of the pan. This step can be omitted.
5. Add the cream and stir well. Simmer for a few minutes until the sauce thickens slightly and becomes smooth. Season to taste.
6. Return the steaks and any resting juices to the pan and warm through briefly. Remove from the heat, sprinkle with chopped parsley and serve immediately with the sauce spooned over.

instructions_source: editorial-classic