Steak Diane By Closet Cooking


2 (4 ounce) filet mignon medallions
salt and pepper to taste
1 tablespoon butter
2 shallots, finely diced
1 clove garlic, chopped
1/2 teaspoon thyme, chopped
1 cup cremini mushrooms, sliced
1/4 cup brandy or cognac
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal or beef stock
2 teaspoons Worcestershire sauce
1 tablespoon parsley, chopped

๐ŸŒฏ๐ŸŒฏ Season the beef with salt and pepper.
๐ŸŒฏ๐ŸŒฏ Melt the butter in a pan over medium-high heat.
๐ŸŒฏ๐ŸŒฏ Add the beef and sear for 1-2 minutes on each side and set aside.
๐ŸŒฏ๐ŸŒฏ Add the shallots, garlic and thyme and saute for 20 seconds.
๐ŸŒฏ๐ŸŒฏ Add the mushrooms and saute until tender, about 2 minutes.
๐ŸŒฏ๐ŸŒฏ Add the brandy and carefully ignite.
๐ŸŒฏ๐ŸŒฏ Add the mustard and cream and mix while cooking for a minute.
๐ŸŒฏ๐ŸŒฏ Add the veal broth, deglaze the pan and simmer for another minute.
๐ŸŒฏ๐ŸŒฏ Add the Worcestershire sauce, parsley and any juices that collected under the beef to the pan and remove from heat.
๐ŸŒฏ๐ŸŒฏ Divide the beef and sauce between two plates and enjoy.

Source: ๐Ÿ‘‡๐Ÿป


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