Steak diane

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
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)


  • 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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