Steak Diane

Ingredients

• 2 beef tenderloin steaks, about 170g (6 oz) each, pounded to 1.5cm (1/2 in) thick
• Salt and black pepper
• 2 tbsp butter
• 1 tbsp olive oil
• 100g button mushrooms, sliced
• 2 shallots, finely minced
• 60 ml (1/4 cup) brandy
• 1 tbsp Dijon mustard
• 125 ml (1/2 cup) heavy cream
• 1 tsp Worcestershire sauce
• 1 tbsp chopped chives or parsley

Before you cook

• Pound the steaks between two sheets of plastic wrap to an even 1.5cm thickness.
• Season both sides of the steaks with salt and pepper.
• Slice the mushrooms and mince the shallots.

Steps

1. Heat 1 tablespoon of butter and the olive oil in a heavy skillet over high heat.
2. Sear the steaks for 90 seconds per side for medium-rare, then transfer to a warm plate.
3. Add the remaining butter to the skillet and lower the heat to medium.
4. Add the mushrooms and cook for 4 minutes, until browned.
5. Stir in the shallots and cook for 2 minutes, until softened.
6. Remove the skillet from the heat and pour in the brandy.
7. Carefully tip the skillet away from you and ignite the brandy with a long match, or simply let it simmer until the alcohol smell fades.
8. Once the flames die down, return the skillet to medium heat.
9. Whisk in the Dijon mustard.
10. Pour in the cream and Worcestershire sauce.
11. Simmer the sauce for 3 minutes, until it thickens slightly.
12. Return the steaks to the skillet and spoon the sauce over them to coat.
13. Simmer for 1 minute to warm the steaks through.
14. Scatter the chives over the top and serve immediately.