Steak diane

Ingredients

• 2 6-8ounce beef tenderloin steaks, pounded into thinner cuts (substitute with your favorite cut of beef, pounded out a bit)
• Kosher or sea salt
• Fresh cracked black pepper
• 2 tablespoons clarified butter
• 1 tablespoon olive oil
• ¼ – 1/3 cup finely chopped shallots
• 2 cloves garlic, finely chopped
• 1 tablespoon Dijon mustard
• ¼ cup chopped fresh Italian parsley
• ¼ cup Brandy, Madeira or Cognac
• 2 teaspoons fresh lemon juice
• Dash of Worcestershire sauce (about a teaspoon)
• ¼ cup beef broth (you can substitute with water)

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Preparation

• Season the beef with salt and pepper. In a large skillet add the butter and olive oil and heat on medium.
• When the butter is frothy and hot, pan sear the beef until nicely golden brown. Transfer to a platter.
• Add the shallots and garlic to the pan, turning the heat down if needed.
• Sauté for a few minutes until the shallots and garlic are wilted but not browned.
  
• Whisk in the Dijon mustard, Italian parsley, brandy, lemon juice, Worcestershire and broth.
• Let the liquid simmer for a minute or two.
• Add the beef back to the skillet and let it reheat in the sauce a minute longer. Taste for seasoning.
• Transfer beef to individual plates and ladle sauce over top.
  
• Serve immediately.

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