Steak Diane Recipe

Name: Steak Diane
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tbsp. canola oil; 4 (4 oz.) filet mignon steaks; 1 1&frasl;2 cups beef stock; 2 tbsp. unsalted butter; 2 cloves garlic, minced; 1 shallot, minced; 4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces; 1&frasl;4 cup cognac or brandy; 1&frasl;4 cup heavy cream; 1 tbsp. Dijon mustard; 1 tbsp. Worcestershire sauce; 1&frasl;4 tsp. hot sauce, such as Tabasco; 1 tbsp. minced parsley; 1 tbsp. minced chives; Kosher salt and freshly ground black pepper, to taste

Ingredients

2 tbsp. canola oil
4 (4 oz.) filet mignon steaks
1 1⁄2 cups beef stock
2 tbsp. unsalted butter
2 cloves garlic, minced
1 shallot, minced
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
1⁄4 cup cognac or brandy
1⁄4 cup heavy cream
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1⁄4 tsp. hot sauce, such as Tabasco
1 tbsp. minced parsley
1 tbsp. minced chives
Kosher salt and freshly ground black pepper, to taste

PREP TIME 10m	COOK TIME 5m	TOTAL TIME 15m
YIELD 4 servings

Instructions

Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare.
Transfer steaks to a plate, and set aside.
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside.
Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes.
Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.