Steak Diane



4 beef tenderloin filets - 1 cup beef stock - 4 Tbsp butter - 4 minced shallots - 1 clove minced garlic - 1 lb sliced mushrooms - 2 tsp Dijon mustard - 2 tsp tomato paste - 10 (finely chopped) chives (or 2-3 green onions) - 2 tsp Worcestershire sauce - 1/4 cup whipping cream -1/4 cup dry red wine - EVO - 1/4 cup Brandy - Salt & pepper

Whisk together broth, Worcestershire sauce, mustard, tomato paste, red wine & set aside.
Sprinkle the steaks on both sides with the salt and pepper. (The more tender the meat, the more salt you will need to bring out it’s flavour). In a large skillet or cast-iron pan over high heat, heat 2 tbsp of the butter and the EVO. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 2 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
Add butter & EVO to pan then mushrooms & cook till browned a bit. Add shallots to the pan and cook for more 2 minutes, stirring frequently. Add the garlic & cook till lightly coloured. Stir in the broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes. Stir in the cream and cook for two more minutes. Add brandy. Increase the heat and cook until the brandy is almost evaporated (or better, flambe).
Return the steaks to the pan & finish cooking them 12-14 minutes. Season to taste. Serve individual steaks. Drizzle Diane sauce over the steak and garnish with chives or green onions.