Steak Diane
Steak Diane is a classic dish from '50s and '60s fancy restaurants, featuring seared tenderloin steaks topped with a rich mushroom and Cognac cream sauce.
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Instructions
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Bring 4 (6-ounce) beef tenderloin steaks to room temperature for 20 minutes, then pat dry, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and drizzle with 1 tablespoon safflower or canola oil.
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Heat a large cast iron skillet over high heat until very hot, then sear steaks for 2 minutes per side.
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Reduce heat to medium-high and continue cooking, turning frequently, for 4 to 6 minutes, until steaks reach 130 F (rare) or 135 F (medium-rare); transfer to a plate to rest.
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In the same pan, melt 1 tablespoon unsalted butter over medium heat, then add 1 chopped shallot and 4 ounces sliced shiitake mushrooms; sauté for 4 minutes until browned. Add 1 minced garlic clove and sauté for 30 seconds.
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Add 1/2 cup Cognac, increase heat to high, and boil for 45 seconds until nearly evaporated. Stir in 1 cup low-sodium beef broth, 2 teaspoons ketchup, 1 1/2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard; simmer for 2 minutes until reduced by half.
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Stir in 1/2 cup heavy cream and simmer until thickened. Add any resting juices from the steaks and season with salt and pepper to taste.
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Serve steaks topped with sauce and sprinkled with 1 tablespoon chopped Italian parsley.