Steak Diane

Makes: 4 servings

4 (6-ounce) beef tenderloin steaks 6 ounces cremini mushrooms

1 large shallot

1 large clove garlic

⅓ cup fresh parsley leaves 2 teaspoons kosher salt, divided 2 teaspoons freshly ground black pepper, divided

2 tablespoons olive oil, divided 2 tablespoons unsalted butter, divided

⅓ cup cognac or brandy

½ cup beef broth or stock 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 teaspoons tomato paste

⅓ cup heavy cream

1. Place 4 beef tenderloin steaks on a cutting board, remove any twine holding them together if needed and let sit at room temperature. Meanwhile, prepare the following: Trim and slice 6 ounces mushrooms about ¼-inch thick (about 2 cups). Halve and thinly slice 1 large shallot. Mince 1 large garlic clove. Finely chop

⅓ cup parsley leaves.

2. Pat the steaks dry on both sides with paper towels. Using a rolling pin or the smooth side of a meat mallet, pound the steaks until about 1-inch thick (for easier cleanup, pound between two sheets of plastic wrap if desired). Season both sides with 1 ½

teaspoons of the kosher salt and 1 ½

teaspoons of the black pepper.

3. Heat 1 tablespoon of the olive oil in a large frying pan or cast-iron skillet over high heat until shimmering. Add the steaks and 1 tablespoon of the unsalted butter. Sear until browned on the outside, about 2 minutes per side for medium-rare. Transfer to a plate and tent with aluminum foil.

4. Reduce heat to medium-high and add the remaining 1 tablespoon olive oil to the pan. Add shallot and garlic and cook, scraping up any browned bits from the pan with a wooden spoon, until the shallots are slightly translucent, about 2 minutes. Add the remaining 1 tablespoon unsalted butter and mushrooms and saute until the mushrooms are browned, 3 to 4 minutes.

5. Remove the pan from the heat. Carefully add ⅓ cup cognac. Return to medium-high heat and cook until reduced by half, about 1 minute.

6. Add ½ cup beef stock, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 teaspoons tomato paste, ½ teaspoon kosher salt and ½ teaspoon black pepper, and whisk to combine. Cook until slightly reduced, 2 to 3 minutes.

7. Add ⅓ cup cream and whisk to combine. Bring to a boil, then reduce the heat to low. Pour in any accumulated juices from the plate of steak and simmer until slightly thickened, about 3 minutes.

8. Return the steaks to the pan and warm through in the sauce, about 2 minutes. Garnish with the parsley.