Steak Diane is a flavorful dish that makes for a delicious and satisfying meal. Make this recipe at home to experience tender, perfectly seasoned Braveheart steak with a flavorful sauce.
Ingredients
4 Braveheart Center-Cut Tenderloin Filet Steaks, thinly pounded
1/2 cup low-sodium beef broth
5 tsp Worcestershire sauce
4 tsp dijon mustard
2 tsp tomato paste
2 tbsp unsalted butter
1/2 cup shallots, finely chopped
4 tbsp cognac
1/2 cup heavy cream
Salt and pepper to taste
3 tbsp chives, finely chopped
Directions
Let steak sit out until room temperature and lightly season both sides with salt and pepper.
In a small bowl, whisk together dijon mustard, Worcestershire sauce, tomato paste, and beef broth. Refrigerate until needed.
Melt butter in a skillet over medium-high heat and sear both sides of the steak for 5 minutes until the internal temperature is 145F (or until the desired doneness). Remove the steaks from the pan and set them aside to rest.
Add shallots to the skillet over medium-high heat and cook until tender. Once shallots are fully sauteed, add the cognac and deglaze the pan, making sure to scrape up the browned bits.
Once the cognac is almost evaporated, add the broth mixture and heavy cream. Let the sauce simmer until thickened (about 4 minutes).
Serve the sauce over the steak and garnish with chopped chives.
Let cool and enjoy!
Looking for more recipe inspiration? Try Braveheart Steak Goulash. or check out our beef cut guide.