Steak Diane
| Ingredient | Measure |
|---|
| Canola Oil | 2 tbs |
| Beef Fillet | 4 |
| Beef Stock | 1 1/2 cup |
| Butter | 2 tbs |
| Garlic | 2 cloves minced |
| Challots | 1 medium finely diced |
| Mushrooms | 4 oz |
| Brandy | ¼ cup |
| Heavy Cream | ¼ cup |
| Dijon Mustard | 1 tbs |
| Worcestershire Sauce | 1 tbs |
| Tabasco Sauce | Dash |
| Parsley | 1 tbs minced |
| Chives | 1 tbs minced |
| Salt | to taste |
| Pepper | to taste |
Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.