Description
A classic steak dish with a rich, creamy mushroom and brandy sauce.
Ingredients
Scale
- 2 beef filet steaks (6 oz each)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup finely chopped shallots
- 1 cup sliced mushrooms
- 1/4 cup brandy
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Season the steaks with salt and pepper.
- Heat butter and olive oil in a skillet over medium-high heat.
- Sear the steaks for 3-4 minutes per side for medium-rare. Remove and set aside.
- In the same skillet, add shallots and mushrooms. Cook until softened.
- Pour in brandy and carefully flambe or let the alcohol cook off.
- Stir in heavy cream, Dijon mustard, and Worcestershire sauce.
- Simmer until the sauce thickens slightly.
- Return the steaks to the skillet and coat with the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- Use a well-heated skillet for a good sear.
- Adjust cooking time based on your preferred steak doneness.
- Serve with mashed potatoes or crusty bread.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 140mg
Keywords: steak diane, classic steak, mushroom sauce, brandy sauce