Classic Flambeed Steak Diane with a Rich Mushroom Sauce
Ingredients:
4 beef tenderloin steaks (about 1 inch thick)
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1/4 cup brandy
1 cup beef broth
1 teaspoon Dijon mustard
1/4 cup heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
Directions:
Season the steaks with salt and pepper. In a skillet over medium-high heat, melt 1 tablespoon butter and sear the steaks for about 3-4 minutes on each side for medium-rare. Remove steaks and set aside.
In the same skillet, add the remaining butter, shallot, and garlic. Sauté until translucent.
Add mushrooms and cook until browned. Carefully pour in brandy and ignite to flambeé. Once the flames subside, stir in beef broth and bring to a simmer.
Stir in mustard, cream, and Worcestershire sauce. Reduce the sauce for about 2 minutes until it thickens slightly.
Return the steaks to the pan, spooning the sauce over them. Cook for an additional 1-2 minutes. Stir in parsley and lemon juice, and adjust seasoning with salt and pepper.
Serve the steaks with the sauce spooned over the top.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings