Steak Diane

Ingrédients

• 1 Tablespoon butter (unsalted )
• 1 Tablespoon olive oil
• 2 8-ounce top sirloin steaks (or other favorite cut)
• 1 small shallot (minced)
• 1/4 cup cognac ( or brandy)
• 1/2 cup beef stock
• 1/3 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 Tablespoon fresh parsley (minced )
• 1 Tablespoon chives (minced )
• Kosher salt and freshly ground black pepper (to taste)

Préparation

1. 1

   Heat 1 Tablespoon butter and 1 Tablespoon olive oil in a large skillet over medium-high heat. Lightly season 2 8-ounce top sirloin steaks with salt and pepper, and add to skillet; cook, about 4-5 minutes per side, until browned and cooked to desired doneness. When the steaks are done, move to a plate and tent with foil.

2. 2

   Return the skillet to medium-high heat and sauté the 1 small shallot for 1-2 minutes, until softened.

3. 3

   Add the 1/4 cup cognac and cook until the cognac is almost evaporated, about 2 minutes, scraping any browned bits from the bottom of the skillet.

4. 4

   Stir in the ½ cup beef stock and bring to a boil over high heat. Cook until thickened, about 2-3 minutes.

5. 5

   Stir in the ⅓ cup heavy cream and cook for 2 minutes.

6. 6

   Stir in 1 teaspoon Dijon mustard and ½ teaspoon Worcestershire sauce, and then return steaks and any accumulated juices to skillet; cook, turning in sauce, until warmed through, about 3 minutes.

7. 7

   Transfer steak to serving plates and stir 1 Tablespoon fresh parsley and 1 Tablespoon chives into sauce. Season with salt and pepper to taste. Pour sauce over steaks and serve.