Steak Diane
You'll love the rich, complex flavors of Steak Diane. This classic American dish features tender beef tenderloin cooked to perfection, then simmered in a velvety sauce with aromatic brandy and Dijon mustard.
Equipment
- Skillet
Ingredients
- 4 6-ounce beef tenderloin filets Use the freshest and highest-quality available.
- to taste Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup brandy
- 1 tablespoon Dijon mustard Adjust according to taste.
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley For garnish.
Instructions
- Season the beef filets with salt and pepper. In a large skillet, melt the butter with the olive oil over high heat. Add the filets and cook for 2-3 minutes per side, or until they reach the desired degree of doneness. Transfer the filets to a plate and keep warm.
- Deglaze the pan with the brandy, scraping up any browned bits from the bottom of the pan. Whisk in the Dijon mustard and heavy cream, and simmer for 2-3 minutes, or until the sauce thickens slightly. Return the filets to the pan and spoon the sauce over the top. Garnish with chopped parsley and serve immediately.
Notes
For the best results, use the freshest and highest-quality beef tenderloin available. The sauce can be adjusted to your personal taste, with more or less Dijon mustard or cream, depending on your preference.