European 40 min

Steak Diane

Name: Steak Diane
Total time: 40 min
Yield: 2 servings
Cuisine: European
Ingredients: 2 tbs Canola Oil; 4 Beef Fillet; 1 1/2 cup Beef Stock; 2 tbs Butter; 2 cloves minced Garlic; 1 medium finely diced Challots; 4 oz Mushrooms; ¼ cup Brandy; ¼ cup Heavy Cream; 1 tbs Dijon Mustard; 1 tbs Worcestershire Sauce; Dash Tabasco Sauce; 1 tbs minced Parsley; 1 tbs minced Chives; to taste Salt; to taste Pepper

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Ingredientsfor 2

600

Cal

45g

Protein

Carbs

45g

Fat

12 tbs Canola Oil
24 Beef Fillet
31 1/2 cup Beef Stock
42 tbs Butter
52 cloves minced Garlic
61 medium finely diced Challots
74 oz Mushrooms
8¼ cup Brandy
9¼ cup Heavy Cream
101 tbs Dijon Mustard
111 tbs Worcestershire Sauce
12Dash Tabasco Sauce
131 tbs minced Parsley
141 tbs minced Chives
15to taste Salt
16to taste Pepper

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Instructions

1
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.
2
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.