Steak Diane
Ingredients
- 4 (8 ounces each) beef tenderloin filets (2-1/2 inches thick) at room temperature
- 1 tsp kosher salt
- tsp black pepper
- 4 garlic cloves
- 1 tbsp vegetable oil
- 4 tbsp unsalted butter
- 2 (5 inch) thyme sprigs
- 1 large shallot minced
- 1/4 cup cognac
- 1/4 cup heavy whipping cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- fresh flat-leaf parsley chopped
Instructions
- Prepare steaks: Pat steaks dry using paper towels. Sprinkle all over with salt and pepper.
- Mince and smash garlic cloves: On a cutting board, smash 2 of the garlic cloves using the flat side of a knife. Mince remaining 2 garlic cloves. Set aside.
- Cook the steaks: Heat oil in a large cast-iron skillet over medium-high. Once shimmering, add steaks, and cook, turning occasionally, until well browned on both sides, about 6 minutes total.
- Butter baste the steaks: Add butter, smashed garlic cloves, and thyme sprigs; cook, spooning butter mixture over steaks continuously and moving steaks around occasionally, until a thermometer inserted into thickest portion of filets registers at 120°F (rare), 4 to 6 minutes.
- Rest steaks: Remove steaks from heat; transfer to a cutting board, and let rest for at least 5 minutes (temperature will continue to rise to 125°F). Do not wipe skillet clean.
- Cook shallot and garlic for sauce: Remove and discard smashed garlic and thyme from skillet, leaving butter and juices in skillet. Add shallot and minced garlic to skillet; cook over medium-high, stirring often, until softened and translucent, about 1 minute.
- Add and ignite cognac: Remove skillet from heat, and add cognac.
- Carefully ignite cognac using a long match or lighter (keep a lid handy to smother any flames if they get out of control).
- Finish sauce: Once flames die down, add cream, mustard, and Worcestershire sauce to skillet; heat over medium, stirring to combine and scraping bottom of skillet to release browned bits using a wooden spoon. Cook, stirring constantly, until mixture is warmed through and light brown in color, about 1 minute. Remove from heat.
- Slice steaks, and assemble dish: Slice steaks, and pour sauce over steaks; top with parsley.
Notes
Complete your meal with some great side dishes like a creamy, starchy side, such as mashed potatoes or some creamed grits. Or try something lighter, like roasted broccolini or asparagus.
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