Steak Diane

Ingredients

• 4 beef fillet
• 2 tbs canola oil
• 1 pinch salt
• 1 pinch black pepper
• 1½ cup beef broth
• 2 tbs butter
• 2 clove garlic
• 1 shallot
• 4 oz mushrooms
• ¼ cup brandy
• ¼ cup heavy cream
• 1 tbs Dijon mustard
• 1 tbs Worcestershire sauce
• 1 dash Tabasco sauce
• 1 tbs fresh parsley (optional)
• 1 tbs fresh chives (optional)

Steps

1. Season beef fillets with salt and pepper. Heat canola oil in a large skillet over medium-high heat.
2. Sear steaks for 4-5 minutes per side for medium-rare, then transfer to a plate and set aside.
3. Return skillet to high heat, add beef broth, and reduce until about 1/2 cup remains. Pour into a bowl and set aside.
4. Add butter to the skillet. Sauté minced garlic and diced shallots until soft, about 2 minutes. Add mushrooms and cook until their liquid evaporates and they begin to brown, about 2 minutes.
5. Pour in brandy and carefully flambé (ignite with a match); cook until the flame dies down.
6. Stir in the reduced beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and Tabasco sauce.
7. Return the steaks to the skillet and cook, turning in the sauce, until warmed through and the sauce thickens, about 4 minutes.
8. Transfer steaks to serving plates. Stir fresh parsley and chives into the sauce, then spoon the sauce over the steaks to serve.