Steak Diane à moda antiga

Ingredientes

• 4 beef tenderloin filet medallions, halved (8 pieces total)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 1 package (8 ounces) sliced cremini mushrooms
• 2 shallots, peeled and minced
• 4 garlic cloves, peeled and minced
• ½ cup brandy or Cognac
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• ½ cup demi glace
• 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh chopped chives

Modo de preparo

1. 1

   Place the halved steak medallions in an even layer on top of a sheet of plastic wrap. Place another piece of plastic wrap on top.

2. 2

   Using a meat mallet, pound the steaks until uniform and approximately ½-inch thick.

3. 3

   Season the pounded steaks with salt and pepper.

4. 4

   Heat the olive oil in a large skillet over high heat.

5. 5

   Once hot, place the steaks in the skillet (working in batches if necessary).

6. 6

   Sear the steaks on both sides until brown, about 1 minute per side.

7. 7

   Remove the steaks from the skillet and set aside. Reduce the heat to medium.

8. 8

   Add the butter to the skillet and melt.

9. 9

   Once melted, add the mushrooms and saute until brown and tender, about 3 minutes.

10. 10

    Add the minced shallot and garlic to the skillet, stir to combine with the mushrooms, and saute for 2 minutes more.

11. 11

    Remove the skillet from the heat and deglaze with the brandy.

12. 12

    Once the steam has subsided, return the skillet to the heat, and simmer, stirring occasionally, until the brandy has mostly evaporated.

13. 13

    Add the mustard and cream to the skillet and whisk to combine.

14. 14

    Bring the sauce to a low simmer, stirring occasionally.

15. 15

    Once simmering, add the demi glace and Worcestershire sauce, and whisk to combine. Bring to a low simmer and cook for 3 to 5 minutes, whisking occasionally, until the sauce is nappé consistency (coating the back of a spoon).

16. 16

    Return the seared steaks to the skillet and coat in the sauce.

17. 17

    Divide the steaks and sauce between plates and sprinkle with chopped chives before serving.