Steak Diane: A Classic and Elegant Dish

Ingredients (for 2 people):

2 tender beef steaks (fillet, approximately 150-200g each)

2 tablespoons of butter.

1 tablespoon of olive oil

2 shallots, finely chopped

1 clove of garlic, minced

100 g mushrooms, finely sliced

2 tablespoons of cognac (or brandy)

1 teaspoon of Dijon mustard

100 ml of fresh cream

1 tablespoon of Worcestershire sauce

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Instructions :

Prepare the steaks:

Season your steaks with salt and pepper on both sides.

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat.

Cook the steaks to your favorite cooking (2-3 minutes on each side for a bloody cook). Remove the steaks from the skillet and reserve them under a sheet of aluminum foil to keep them warm.

Prepare the Diane sauce:

In the same pan, add rest of the butter.

Saute the shallots, garlic, and mushrooms until tender and slightly golden brown (about 4-5 minutes).

Add the cognac to the pan (beware of possible flames during flaming).

Allow to reduce slightly, then incorporate mustard, Worcestershire sauce, and sour cream. Mix it up well.

Finishing the sauce:

Simmer the sauce for 2-3 minutes, until slightly thickens. Season with salt and black pepper if necessary.

Insert fresh chopped parsley at the end.

Servings :

Put the steaks back in the pan to coat them lightly with gravy or serve them with gravy on the side.

Accompany fried potatoes, mashed potatoes, or a steamed vegetable for a complete, refined meal.