STEAK DIANE

Ingredients

• 3 tablespoons butter
• 1 half lb red meat tenderloin medallions about 3/4 inch thick
• 1 tablespoon olive oil
• 8 oz Cremini mushrooms or white button mushrooms sliced 1/4 inch thick
• 2/3 cup finely sliced shallots
• 3 cloves garlic minced
• 1/3 cup brandy
• 1/3 cup heavy cream
• 2 teaspoons Worcestershire Sauce
• 2 teaspoons Dijon mustard
• 1/4 cup low-sodium red meat broth
• salt and black pepper to taste
• Fresh chopped Italian parsley

Instructions

Lightly salt and pepper the tenderloins. In a skillet over medium heat, soften two tablespoons of butter. Add steak and brown nicely on each sides. Remove steak to a plate.
Turn warmth to medium-high and add the last butter and olive oil to the skillet. Add mushrooms and unfold them out so that as many as feasible are uncovered to the heat. Cook till golden brown, stirring a couple of times. Add shallots and prepare dinner some other two minutes, stirring a couple of times. Reduce warmth to medium-low. Add garlic and prepare dinner for 30 seconds, stirring continuously.
Turn off the burner and add brandy. Be very careful, as alcohol fumes can ignite. Turn the warmth on medium-low and proceed cooking till decreased with the aid of half. Whisk in the cream, Worcestershire Sauce, and mustard; prepare dinner for 2-3 minutes. Whisk in the pork broth. Season with salt and black pepper to taste. Return red meat to the pan and warmness for 1-2 minutes. Sprinkle with parsley and serve.

Notes

Other cuts of red meat to use except tenderloin are pinnacle sirloin, petite shoulder, ribeye, and petite shoulder.
This recipe calls for heavy cream. Nothing reduces or tastes like heavy cream, so for most fulfilling flavor, there simply isn’t always a substitute.
You can cook dinner the meat to your preferred doneness, however medium uncommon is the way the pinnacle cooks do it.
Use brandy or cognac. It does now not have to be top-of-the-line, however it need to be one of excellent satisfactory that you would revel in drinking.
Store leftovers in an hermetic container in the fridge for up to three days. Reheat on the stovetop on low.

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