Today we’re making Steak Diane. You can use other cuts of beef such as ribeye, skirt, or sirloin steaks. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
(4) 4-ounce (114g) beef tenderloin medallions pounded 3/4″ thick
2 tablespoons (28g) neutral oil avocado, vegetable, etc.
2 tablespoons (28g) unsalted butter
8 ounces (226g) cremini mushrooms – sliced
1 medium shallot – minced
1 tablespoon (14g) tomato paste
1/3 cup (80g) cognac or brandy
1/2 cup (120g) low-sodium beef stock
1/2 cup (120g) heavy cream
2 teaspoons (9g) Dijon mustard
1 teaspoon (5g) Worcestershire sauce
1 tablespoon chives or scallions – minced
1 tablespoon flat-leaf parsley – minced
salt and pepper – to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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