Ingredients
For the Steak:
- 2 boneless ribeye or filet mignon steaks (about 1-inch thick)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Diane Sauce:
- 2 tablespoons butter
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth (low-sodium)
- 1/4 cup heavy cream
- 2 tablespoons cognac
- 1 teaspoon Worcestershire sauce
- Fresh parsley (chopped, for garnish)
Instructions
- Season the Steaks: Generously season the steaks with salt, pepper, and paprika.
- Cook the Steaks: Heat olive oil in a skillet and cook the steaks for 4-5 minutes per side for medium-rare. Set aside to rest.
- Prepare the Diane Sauce: In the same skillet, cook shallots and garlic in butter. Add Dijon mustard, beef broth, heavy cream, cognac, and Worcestershire sauce. Simmer until thickened.
- Finish the Dish: Return the steaks to the pan, coat with sauce, and let simmer briefly. Garnish with parsley before serving.
Notes
- Optional: Enhance with mushrooms or balsamic glaze.
- For a lighter option, use half-and-half or whole milk instead of heavy cream.
- Cooking time may vary based on steak thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
