Steak Diane

Instructions

1. 1

   Pound the beef medallions to about 1.5 cm (0.5 inch) thickness between plastic wrap. Season both sides generously with salt and pepper.

2. 2

   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming.

3. 3

   Sear the medallions for 2-3 minutes per side for medium-rare, or adjust to desired doneness. Transfer to a plate and tent with foil to keep warm.

4. 4

   Reduce heat to medium and add remaining butter to the same pan. Add shallots and cook for 2 minutes until softened.

5. 5

   Add garlic and cook for 30 seconds until fragrant.

6. 6

   Remove pan from heat and carefully add cognac. Return to heat and let it flambe (ignite) if desired, or simply let it simmer for 1 minute to cook off the alcohol.

7. 7

   Stir in Dijon mustard and Worcestershire sauce, mixing well.

8. 8

   Add beef stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.

9. 9

   Pour in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.

10. 10

    Return the steaks and any accumulated juices to the pan, turning to coat in the sauce.

11. 11

    Remove from heat and stir in fresh parsley and chives.

12. 12

    Serve immediately, spooning the rich sauce over each steak medallion.