Ingredients:

  • 2 (6-8 ounce) beef tenderloin steaks, about 1-inch thick (170-225g)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon freshly ground black pepper (1g)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons finely chopped shallots (30g)
  • 2 cloves garlic, minced (approx 6g)
  • 1/4 cup Cognac or brandy (60ml)
  • 1/2 cup beef broth (120ml)
  • 2 tablespoons heavy cream (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 tablespoon chopped fresh parsley, for garnish
  • Optional: a dash of hot sauce, like Tabasco, to taste

Instructions:

  1. Pat steaks dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F/54-57°C), adjusting time based on your preferred doneness. Remove steaks from skillet and set aside to rest, loosely tented with foil.
  3. Reduce heat to medium and add butter to the skillet. Once melted, add shallots and garlic and sauté until softened and fragrant (about 2 minutes).
  4. Remove the skillet from the heat. Carefully add Cognac or brandy to the skillet. Return to the heat, and if using a gas stovetop, carefully ignite the alcohol with a long match or lighter (optional for flambe). Let the flames subside. If not flambéing, let the alcohol cook off for about 30 seconds.
  5. Add beef broth, heavy cream, Dijon mustard, and Worcestershire sauce to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Reduce the sauce until it thickens slightly, about 2-3 minutes. Taste and adjust seasoning as needed (add a dash of hot sauce if desired).
  7. Return the steaks to the skillet and spoon the sauce over them. Cook for another minute to warm through. Garnish with fresh parsley and serve immediately. Enjoy your steak diane!