Steak Diane

Ingredients

• 4beef fillet steaks, approx 180g each
• 2 tbspcanola oil
• beef stock, approx 1.5 cups; reduced to 120ml (½ cup) before using
• 2 tbspbutter
• 2 clovesgarlic, minced
• 1 mediumshallots, finely diced; corrected typo
• 115 gmushrooms
• cognac (brandy), approx ¼ cup; flambéed — alcohol burns off
• heavy cream, approx ¼ cup
• 1 tbspdijon mustard
• 1 tbspworcestershire sauce
• tabasco sauce
• 1 tbspfresh parsley, minced, for finishing the sauce
• 1 tbspfresh chives, minced, for finishing the sauce
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the oil in a large skillet over medium-high heat. Season the steaks and cook, turning once, until browned on both sides and cooked to your liking — about 4–5 minutes total for medium-rare. Transfer to a plate.

2. 2

   Pour the stock into the hot skillet and cook, scraping up any browned bits, until reduced to about 120ml. Pour into a bowl and set aside.

3. 3

   Return the skillet to heat and add the butter. Sauté the garlic and shallots until soft, about 2 minutes. Add the mushrooms and cook until they release their liquid and begin to brown.

4. 4

   Add the cognac and carefully tilt the pan away from you to flambé — light with a long match or lighter. Cook until the flame dies.

5. 5

   Stir in the reserved reduced stock, heavy cream, Dijon, Worcestershire and Tabasco. Return the steaks to the pan and cook, turning in the sauce, until warmed through and sauce has thickened, about 4 minutes.

6. 6

   Transfer steaks to serving plates. Stir parsley and chives into the sauce, then spoon over the steaks.