Steak Diane with a Creamy a Mushroom Sauce

 


2  four ounce beef tenderloins

3 tablespoons of extra virgin olive oil

1 cup sliced cremini or button mushrooms

2 tablespoons butter

1 peeled shallot, finely minced

¼  cup cognac

1 ½ cups beef broth

⅓ cup heavy cream

1 tablespoon worcestershire sauce

2 teaspoons Dijon mustard

2 tablespoons fresh parsley, chopped

½  teaspoon each salt and pepper

2 tablespoon fresh chives, chopped for garnish


Season both sides of the tenderloins with the salt and pepper.  Set the meat aside to get to room temperature.


Add the extra virgin olive oil to a large saute pan over high heat.  Once the oil is heated to smoking, add the beef loins and sear for 2 minutes.  Flip over and sear for another minute for medium rare.  Internal temperature should read 125 degrees.  Remove steaks to a plate and cover with foil to achieve  a final temperature of 130 degrees.


In the same pan, add the mushrooms and saute for 6-8 minutes over medium high heat until browned.


Add the butter and minced shallot to the pan and saute another 1-2 minutes.


Remove the pan from the burner and add the cognac. Return pan to the burner and flambe until all the alcohol is cooked off. Pour in beef broth and cook until liquid is reduced by half.


Finish by pouring in cream, worcestershire sauce, Dijon mustard and parsley.  Stir well to combine. Place the beef and its juices back into the pan for 1 minute to warm up.


Serve beef loin with mushrooms and sauce and garnish with chives.





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