If you're looking for a classic and elegant steak dish, then Steak Diane is the way to go. This recipe is perfect for a special dinner or any occasion that calls for a delicious and flavorful meal. Today, we'll be making Steak Diane, so grab your apron and let's get started!

Ingredients:

• 4 (6-ounce) beef tenderloin steaks
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1 clove garlic, minced
• 1/4 cup brandy
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley

Instructions:

1. Season the beef tenderloin steaks with salt and pepper on both sides.

2. Heat a large skillet over medium-high heat. Add the butter and let it melt.

3. Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Once cooked, remove the steaks from the skillet and set aside.

4. Add the shallots and garlic to the same skillet and sauté until they are softened, about 2-3 minutes.

5. Pour in the brandy and cook for 1-2 minutes until the alcohol has evaporated.

6. Add the beef broth to the skillet and let it simmer until it has reduced by half.

7. Stir in the heavy cream and Dijon mustard and let the sauce simmer for 1-2 minutes.

8. Add the steaks back to the skillet and spoon the sauce over them.

9. Sprinkle with chopped parsley and serve immediately.

Metric Sizing:

• 4 (170-gram) beef tenderloin steaks
• 1/2 teaspoon (2.5 grams) salt
• 1/2 teaspoon (2.5 grams) black pepper
• 2 tablespoons (28 grams) unsalted butter
• 2 tablespoons (16 grams) minced shallots
• 1 clove garlic, minced
• 1/4 cup (60 milliliters) brandy
• 1/2 cup (120 milliliters) beef broth
• 1/4 cup (60 milliliters) heavy cream
• 1 tablespoon (4 grams) Dijon mustard
• 2 tablespoons (8 grams) chopped fresh parsley

Imperial Sizing:

• 4 (6-ounce) beef tenderloin steaks
• 1/2 teaspoon (0.1 ounce) salt
• 1/2 teaspoon (0.1 ounce) black pepper
• 2 tablespoons (1 ounce) unsalted butter
• 2 tablespoons (0.5 ounce) minced shallots
• 1 clove garlic, minced
• 1/4 cup (2 fluid ounces) brandy
• 1/2 cup (4 fluid ounces) beef broth
• 1/4 cup (2 fluid ounces) heavy cream
• 1 tablespoon (0.1 ounce) Dijon mustard
• 2 tablespoons (0.3 ounce) chopped fresh parsley

And there you have it, a classic Steak Diane recipe that's sure to impress. We hope you enjoy this dish and don't forget to leave us a review and let us know how it went. Thanks for listening to the Daily Recipes podcast!