Elegant Beef Diane in a Rich Cognac Sauce

Ingredients:

4 beef tenderloin steaks (about 6 ounces each)

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

1 shallot, finely chopped

1 clove garlic, minced

1/4 cup cognac or brandy

1 cup beef broth

2 teaspoons Dijon mustard

1/4 cup heavy cream

1 teaspoon Worcestershire sauce

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

 

Directions:

Season the steaks with salt and pepper.

In a large skillet, melt butter over medium-high heat. Add the steaks and sear until golden brown, about 3-4 minutes per side for medium-rare. Remove the steaks from the skillet and set aside.

In the same skillet, add the shallot and garlic, and sauté until softened, about 2 minutes.

Carefully pour in the cognac to deglaze the pan, scraping up any browned bits from the bottom. Allow the cognac to reduce by half.

Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook until the sauce is slightly reduced, about 3 minutes.

Stir in the heavy cream and return the steaks to the skillet. Cook for another 2-3 minutes, or until the steaks are heated through and the sauce has thickened.

Garnish with chopped parsley and chives before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 380 kcal | Servings: 4 servings