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Classic Flambéed Steak Diane
Public
Emily
@emily
Prep Time: 10 minutes | Cooking Time: 20 minutes |
Total Time: 30 minutes
Kcal: 410 kcal | Servings: 4 servings
Servings
4
Prep time
10 min
Cook time
20 min
Category
Main Dishes
Ingredients
4 beef tenderloin steaks, about 4 ounces each
Salt and pepper to taste
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
1/4 cup brandy
1 cup beef broth
2 teaspoons Dijon mustard
1/4 cup heavy cream
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
Instructions
Season the steaks with salt and pepper.
In a skillet over medium-high heat, melt 1 tablespoon butter and add the steaks. Cook until browned on both sides and remove from pan.
In the same pan, add shallot and garlic, cooking until softened.
Carefully add brandy to the pan to deglaze, allowing it to flambé.
Once the flames subside, add beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
Stir in heavy cream and remaining butter, simmering until the sauce thickens.
Return steaks to the pan, spooning the sauce over them to reheat.
Stir in parsley and lemon juice before serving.
In a skillet over medium-high heat, melt 1 tablespoon butter and add the steaks. Cook until browned on both sides and remove from pan.
In the same pan, add shallot and garlic, cooking until softened.
Carefully add brandy to the pan to deglaze, allowing it to flambé.
Once the flames subside, add beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
Stir in heavy cream and remaining butter, simmering until the sauce thickens.
Return steaks to the pan, spooning the sauce over them to reheat.
Stir in parsley and lemon juice before serving.
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