Friday's Special, April 5

Today is Friday! Today's special is from France, called Steak Diane. 

2 tbsp. canola oil

4. filet mignon steaks

1 1/2 cups beef stock

2 tbsp. unsalted butter

2 cloves garlic, minced

1 shallot, minced

1/4 cup brandy

1/4 cup heavy cream

1tbsp. Dijon mustard

1 tbsp. Worcestershire sauce

1/4 tsp. hot sauce

1 tbsp. minced parsley

1 tbsp. minced chives

Kosher salt

Pepper

Directions: 

Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked till desired, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.Return skillet to high heat, and add stock; cook until reduced until to ¹⁄₂ cup, about 10 minutes. Pour into a bowl, and set aside.

 Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

If the sauce is not to your liking, here are a couple of other sauce that would go perfectly with the steak. 

Bordelaise Sauce
Peppercorn Sauce
Bearnaise Sauce

With this recipe, it is very easy to substitute many different of the ingredients. For example, if you don't have heavy cream, that is okay. I often mix whole milk and a spoonful of plain cream cheese if I do not have heavy cream. Simply heat up the milk and spoon in the plain cream cheese, stir till the sauce is smooth. Canola oil can also be easily substituted. If you do not have canola oil, olive oil will work just as well.