Steak Diane

Ingredients for 2 servings:

• 4 medallions of beef, each approx. 85 grams
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter
• 4 tsp shallot(s), chopped
• 1 tsp garlic, chopped
• 100 g mushrooms, brown, cleaned, and sliced
• 60 ml cognac or brandy
• 2 tsp Dijon mustard
• 60 ml whipped cream, liquid
• 60 ml veal stock
• 2 tsp Worcestershire sauce
• 2 drops of Tabasco
• 1 tbsp spring onion(s), cleaned, cut into thin rings
• 1 tsp fresh parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Melt the butter in a large skillet on the stovetop over medium heat, add the medallions, and cook for 45 seconds, then flip and cook for 30 seconds on the other side. Push the medallions to one side of the skillet and add the shallots and garlic, and sauté for 20 seconds. Add the mushrooms and sauté for 2 minutes; they should be soft. Remove the meat from the skillet, transfer to a platter, season with salt and pepper, and keep warm. Pour the cognac into the skillet and flambé. Once the flames have died down, add the mustard and heavy cream, mix well, and simmer for 1 minute, stirring continuously. Add the veal stock and simmer for 1 minute, then pour in the Worcestershire sauce and Tabasco and stir to combine. Add the meat and any remaining juices to the skillet and cover with the sauce. Remove the pan from the heat, add the spring onions and parsley, and mix briefly. Place two medallions on each plate, pour over the sauce, and serve immediately. Serve wonderfully with tagliatelle, potato gratin, or potato wedges, and as a side dish, caramelized carrots or green asparagus.