Steak Diane
Ingredients
A note about gluten: When a gluten-free Worcestershire sauce is used, this recipe is gluten free.
3 tsp.
Kowalski's Extra Virgin Olive Oil, divided
8 oz.
small mushrooms, sliced ¼" thick
2 tbsp.
finely chopped shallots or onion
1 lb.
beef shoulder tender medallions, cut into 4 pieces about ¾" thick
1 tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
2 tbsp.
brandy
½ cup
heavy cream
2 tsp.
Worcestershire sauce
- chopped fresh parsley, to taste
Directions
- In a large nonstick skillet, heat 1 tsp. oil over medium heat until hot.
- Add mushrooms and shallots; cook and stir for 3 min. or until tender.
- Remove mushroom mixture from skillet; set aside. Wipe skillet with a paper towel. Sprinkle beef medallions on both sides with salt and pepper.
- Add 1 tsp. oil to the skillet used to cook the mushrooms; increase heat to medium-high and heat oil until hot.
- Add ½ of the beef to the skillet; cook to desired doneness (5-6 min. for medium-rare to medium), turning once. Transfer cooked beef to a warm platter to rest; keep warm.
- Repeat with remaining 1 tsp. oil and beef; transfer cooked beef to the platter to rest.
- Decrease heat to medium. Add brandy to the skillet; cook and stir until browned bits attached to the pan are dissolved.
- Stir in cream and Worcestershire sauce.
- Add mushroom mixture to the skillet; cook and stir until sauce is slightly thickened.
- Return beef to the pan; stir to coat with sauce.
- Serve sprinkled with parsley as desired.
