The Best Steak Diane
- 2 steaks (New York Strip, Flat Iron, Beef Tenderloin) - 1 Tbsp vegetable oil - 1/4 Tsp salt and pepper - 1 Tbsp butter - 8 oz. cremini mushrooms - 2 cloves garlic - 1/2 small onion - 1/4 cup cognac - 1 Tbsp Worcestershire sauce - 1/2 cup beef broth - 1/4 cup heavy whipping cream - 1/4 cup chopped chives
Sprinkle salt and pepper on both sides of steaks. Heat a skillet to medium-high heat and add 1 Tbsp vegetable oil. Once hot, add in steaks and sear for 4-8 minutes on each side. Once cooked, remove steaks and cover with foil.
Reduce heat to medium and add 1 Tbsp butter. Once melted, add sliced mushrooms, salt and pepper. Saute for a few minutes. Add in minced garlic and onions and saute fro a few minutes.
Lots of stirring.
Remove skillet from heat and add 1/4 cup cognac to the pan. Once added, return back to heat and saute for a few minutes. Add 1 Tbsp Dijon mustard, 1 Tbsp. Worcestershire sauce and 1/2 cup beef broth, stirring well.
Add 1/4 cup heavy whipping cream to the skillet. Stir and cook until sauce thickens. Return steaks to skillet and cook for another few minutes.
Serve and enjoy.
Slice steaks, and serve! Garnish with chopped chives and parsley. Enjoy!
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