Classic Steak Diane

Season both sides of the beef tenderloin steaks with salt and pepper to taste.

Cook the Steaks:
In a large skillet, heat butter and olive oil over medium-high heat. Add the steaks and cook for 3-4 minutes per side, or until they reach your desired doneness (medium-rare is typically about 135°F internal temperature). Once cooked, remove the steaks from the skillet and set aside.

Sauté the Shallots:
In the same skillet, add the chopped shallots and sauté for 2-3 minutes until softened and fragrant.

Prepare the Sauce:
Carefully add the brandy to the pan, scraping up any browned bits from the bottom. Add the beef broth, Dijon mustard, heavy cream, and Worcestershire sauce. Bring to a simmer, stirring occasionally, and cook until the sauce has thickened, about 5-7 minutes.

Finish the Steaks:
Return the steaks to the skillet and cook for an additional 2-3 minutes, spooning the sauce over the top to warm through and coat the steaks.

Serve:
Garnish the dish with chopped parsley for a fresh finish. Serve immediately with your favorite side dishes.

Serving and Storage Tips