1. Season the Steaks: Generously season the beef tenderloin steaks with salt and freshly ground black pepper on both sides.
2. Cook the Steaks: In a large skillet, heat the butter and olive oil over medium-high heat. Sear the steaks for 3-4 minutes on each side, depending on your desired doneness. Transfer the steaks to a plate and cover to keep warm.
3. Prepare the Sauce: In the same skillet, add the finely chopped shallots and sauté until they become translucent, about 2 minutes. Carefully add the brandy, and allow it to reduce by half.
4. Finish the Sauce: Stir in the beef broth, Dijon mustard, heavy cream, and Worcestershire sauce. Let the mixture simmer until the sauce thickens to your liking, usually about 3-5 minutes.
5. Reheat the Steaks: Return the steaks to the skillet, spoon the sauce over them, and cook for an additional 2 minutes, allowing the flavors to meld.
6. Garnish and Serve: Sprinkle the chopped parsley over the steaks and serve immediately, with the rich Diane sauce drizzled on top.
Serving Suggestions:
– This classic dish pairs beautifully with creamy mashed potatoes or roasted vegetables for an elegant dinner.
Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4
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