Classic Steak Diane

Ingredients

½ cup rich beef stock

4 teaspoons Worcestershire sauce

3 teaspoons Dijon mustard

4 center-cut beef tenderloin steaks (about 6 oz / 170 g each)

Kosher salt, to taste

3 tablespoons unsalted butter, divided

½ cup finely chopped shallots

4 oz (115 g) oyster mushrooms, thinly sliced

2 cloves garlic, finely minced

4 tablespoons brandy

⅓ cup heavy (double) cream

Freshly ground black pepper, to taste

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped

Prepare the Sauce Base

In a small bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard until well combined. Set aside for later use.

Season and Rest the Steaks

Gently pound the steaks to an even thickness.

Season both sides with salt and freshly ground black pepper, then let them rest at room temperature for 15–30 minutes.

Sear the Steaks

Heat 2 tablespoons of butter in a skillet over medium-high heat.

Pat the steaks dry with paper towels.

Increase the heat to high, then sear the steaks for 1–2 minutes per side until nicely browned.

Transfer them to a cutting board, loosely cover with foil, and allow them to rest.

Cook the Aromatics

In the same skillet, add the shallots and sauté over medium-high heat, stirring occasionally until softened.

Add the sliced mushrooms, minced garlic, and the remaining tablespoon of butter.

Cook, stirring frequently, until the mushrooms release their moisture and it evaporates, about 2 minutes.

Flambé with Brandy

Remove the pan from the heat, carefully pour in the brandy, and ignite it using a match to flambé.

Gently shake the pan while the flames burn off the alcohol.

Continue until the flames subside.

Build the Sauce

Return the skillet to heat and pour in the prepared broth mixture.

Bring to a boil and cook for 2–3 minutes, stirring frequently, until the sauce begins to thicken.

Finish with Cream and Steaks

Stir in the heavy cream, then return the steaks (along with any juices) to the pan.

Turn the steaks in the sauce and cook briefly until heated through and the sauce reaches a rich, velvety consistency.

Serve and Garnish

Transfer the steaks to serving plates.

Stir in the parsley and chives, then spoon the sauce generously over the steaks.

Serve immediately and enjoy.