Steak Diane - Easy and Insanely Delicious Retro Steak Recipe

By Sip and Feast · 25 min

Ingredients

Instructions

1. Slice each filet in half and pound to 3/4 inch thick to make 4 medallions. Pat very dry and season both sides with salt and pepper.
2. Heat a large stainless steel or cast iron pan over medium-high heat. Add the oil and, once shimmering, add the medallions. Cook without moving them for 90-120 seconds per side, then transfer to a plate and loosely cover with foil.
3. In the same pan, add the mushrooms and sauté until they release their liquid and start to brown, about 5 minutes.
4. Lower the heat to medium, add the shallot and butter, and cook for 2 more minutes. Add the tomato paste and cook for 1 more minute, stirring often.
5. Remove the pan from the heat and add the cognac. Return to medium-high heat and cook, scraping the bottom with a wooden spoon, until the cognac has nearly evaporated, about 2 minutes.
6. Add the beef stock, cream, mustard and Worcestershire sauce. Simmer until the sauce coats the back of a spoon, about 2-3 minutes.
7. Taste and season the sauce with salt and pepper. Add the medallions and their juices back to the pan and cook until warmed through, about 2 minutes.
8. Top with parsley and chives and serve immediately.

Summarized from Sip and Feast's video. Watch it for the details.

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CreamMushroomHeavy creamBeefShallotTomato paste