Steak Diane
Instructions
- 1
Pound the beef medallions to about 1.5 cm (0.5 inch) thickness between plastic wrap. Season both sides generously with salt and pepper.
- 2
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming.
- 3
Sear the medallions for 2-3 minutes per side for medium-rare, or adjust to desired doneness. Transfer to a plate and tent with foil to keep warm.
- 4
Reduce heat to medium and add remaining butter to the same pan. Add shallots and cook for 2 minutes until softened.
- 5
Add garlic and cook for 30 seconds until fragrant.
- 6
Remove pan from heat and carefully add cognac. Return to heat and let it flambe (ignite) if desired, or simply let it simmer for 1 minute to cook off the alcohol.
- 7
Stir in Dijon mustard and Worcestershire sauce, mixing well.
- 8
Add beef stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 9
Pour in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.
- 10
Return the steaks and any accumulated juices to the pan, turning to coat in the sauce.
- 11
Remove from heat and stir in fresh parsley and chives.
- 12
Serve immediately, spooning the rich sauce over each steak medallion.
Chef's Note
"This showstopping dish brings steakhouse elegance to your dinner table with its rich cognac-cream sauce that's simpler to master than you'd think. The key is using high heat for a perfect sear and confidently flambéing—it's pure dinner party magic every time."
