Steak Diane

INGREDIENTS

• (4) 4-ounce (114g) beef tenderloin medallions pounded 3/4" thick
• 2 tablespoons (28g) neutral oil avocado, vegetable, etc.
• 2 tablespoons (28g) unsalted butter
• 8 ounces (226g) cremini mushrooms - sliced
• 1 medium shallot - minced
• 1 tablespoon (14g) tomato paste
• 1/3 cup (80g) cognac or brandy
• 1/2 cup (120g) low-sodium beef stock
• 1/2 cup (120g) heavy cream
• 2 teaspoons (9g)  Dijon mustard
• 1 teaspoon (5g) Worcestershire sauce
• 1 tablespoon chives or scallions - minced
• 1 tablespoon flat-leaf parsley - minced
• salt and pepper - to taste

DIRECTIONS

1. Heat a large stainless steel or cast iron pan to medium-high heat.
2. Pat the medallions very dry with paper towels and season well with kosher salt and pepper.
3. Add the oil to the hot pan and once shimmering add the beef medallions. Cook undisturbed for 90-120 seconds per side then remove to a plate and lightly tent with foil.
4. To the same pan, add the mushrooms and saute until they release their water and start to brown (about 5 minutes).
5. Add the shallots and butter and cook for another 2 minutes then add the tomato paste and cook for 1 more minute, stirring frequently.
6. Remove the pan from the heat and add the cognac. Place the pan back on the heat and turn the heat to medium-high. Cook until the cognac is almost evaporated (~2 minutes) while scraping the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
7. Add the beef stock, cream, mustard, and Worcestershire sauce to the pan. Bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
8. Test the sauce and season with salt and pepper to taste. Add the medallions and accumulated juices back to the pan and cook until warmed through (about 2 minutes). Top with parsley and chives and serve immediately. Enjoy!