Steak Diane

Ingredients

• 2 tbs — Canola Oil
• 4 pcs — Beef Fillet
• 1 1/2 cup — Beef Stock
• 2 tbs — Butter
• 2 cloves minced — Garlic
• 1 medium finely diced — Challots
• 4 oz — Mushrooms
• 1 ¼ cup — Brandy
• 1 ¼ cup — Heavy Cream
• 1 tbs — Dijon Mustard
• 1 tbs — Worcestershire Sauce
• 1 Dash — Tabasco Sauce
• 1 tbs minced — Parsley
• 1 tbs minced — Chives
• 1 to taste — Salt
• 1 to taste — Pepper

Steps

1. 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.
2. 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.

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