Steak Diane

What you need

Ingredients

Measured for 4 servings.

• 30 mlCanola Oil
• 4 pcs (approx. 400 g)Beef Fillet
• 360 mlBeef Stock, ready to use
• 28 gButter
• 10 gGarlic
• 35 gShallots
• 113.4 gMushrooms
• 45 gBrandy
• 45 gHeavy Cream
• 15 gDijon Mustard
• 15 mlWorcestershire Sauce
• 1 gTabasco Sauce

Make it

Method

1. 01

   Pat four trimmed beef fillets dry; their combined raw edible weight is 400 g. Dice 35 g shallots and 10 g garlic, slice 113.4 g mushrooms and measure the 360 ml ready-to-use stock and remaining sauce ingredients. This smaller measured adaptation does not include the source's optional parsley, chives or side dishes.

2. 02

   Heat 30 ml canola oil in a wide pan and sear the steaks, turning as needed, until a food thermometer reads at least 63°C at the thickest part; transfer to a clean plate and rest for 3 minutes. In the same pan melt 28 g butter, soften the shallots and mushrooms until their moisture evaporates, then stir in garlic for about 30 seconds.

3. 03

   Take the pan away from the burner and add 45 g brandy without igniting it. Return to medium heat, add 360 ml stock and simmer until the liquid has reduced by about half; allow roughly 8–10 minutes. Stir in 45 g cream, 15 g Dijon mustard, 15 ml Worcestershire and 1 g Tabasco and simmer until the sauce lightly coats a spoon.

4. 04

   Return the rested steaks and their juices briefly to the sauce to warm through. Divide one steak and one quarter of the sauce per serving. The estimate counts all measured oil, butter and brandy as ingredients; oil left in the pan and alcohol lost in cooking were not measured.