Good Life, Good Food: Steak Diane
Impress your loved one by preparing them this very delicate and unique dish! They will thank you later!
- 1 C low sodium beef stock
- 2 ea 8 oz beef tenderloin filets, each cut into 3-4 slices
- 1 tspn kosher salt
- 1 tspn McCormick coarse black pepper
- 4 Tblspn butter
- 2 Tblspn Tuscan Blend infused olive oil or extra virgin olive oil
- 2 C cremini mushrooms, thinly sliced
- 1 ea shallot, sliced
- 1 Tblspn garlic, minced
- ¼ C brandy
- ½ Tblspn Dijon mustard
- ½ Tblspn Worcestershire sauce
- 1 Tblspn parsley, freshly chopped
Season beef with kosher salt and coarse black pepper on both sides.
In a large saute pan over medium high heat, heat 2 Tblspns of the butter and the olive oil. When the butter has melted and blended with the oil, add the beef medallions. Sear on both sides, about 2-3 minutes a side. Place medallions on a plate while making the sauce.
Add the mushrooms and shallots to the pan and cook for two minutes, tossing frequently. (Add more oil if the mushrooms get dry) Add the garlic, when the garlic begins to brown pour in your brandy. Always be careful with alcohol as it can ignite. Add the mustard, Worcestershire sauce and beef stock. Simmer for 2-3 minutes, Return the beef medallions to the pan and finish cooking them to the desired temperature 2-4 minutes depending on how done you would like them. Add the remaining butter to the sauce and melt. This will add a beautiful shine to your Diane sauce.
Serve the medallions shingled on the plate and topped with the Diane Sauce and some fresh chopped parsley. With a grilled or roasted vegetable this dish says “I love YOU” to your sweetheart. Enjoy!