Steak Diane
Ingredients: beef tenderloin steaks, kosher salt, black pepper, Dijon mustard, Worcestershire sauce · 30 min cook time · 610kcal · $25.00
Ingredients
2ea beef tenderloin steaks, 약간 kosher salt, 약간 black pepper, 1tbsp Dijon mustard, 2tsp Worcestershire sauce, 1tsp tomato paste, 1pinch cayenne, 0.5cup demi-glace, 2tbsp cognac or brandy, 2tbsp heavy cream, 1tbsp vegetable oil, 2tbsp butter, 1tbsp shallots
Instructions
1. Season tenderloin steaks generously on both sides with kosher salt and freshly ground black pepper.
2. In a bowl, mix Dijon mustard, Worcestershire sauce, tomato paste, cayenne, and warm demi-glace to form the sauce base.
3. Heat vegetable oil in a skillet over high heat until hot, then add cold butter and steaks, searing for 2 to 3 minutes per side until nicely browned but still rare.
4. Remove the steaks from the pan and set aside on a plate.
5. Reduce heat to medium, add finely minced shallots to the pan and cook for 2 to 3 minutes until softened.
6. Turn off heat, pour in cognac or brandy, and ignite to flambé.
7. Raise heat to high, pour in the sauce base and any accumulated steak juices, bringing to a boil.
8. Stir in heavy cream and cook on high until the sauce begins to thicken.
9. Add the steaks back into the pan with low heat, simmering gently until heated through to your desired doneness.
10. Transfer steaks to a hot plate, spoon the rich sauce over them, and garnish with fresh chives.
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