Enjoy this classic steak recipe that is easy to make and delicious

Classic Steak Diane

Servings: 4

• Oliviers & Co French Extra Virgin Olive Oil
• 2 tbsp. French oil
• 4 oz filet mignon steaks
• 1 1⁄2 cups beef stock
• 2 tbsp butter
• 2 minced garlic
• 1 minced shallot
• 4 oz small cut mushrooms
• 1⁄4 cup cognac or brandy
• 1⁄4 cup heavy cream
• 1 tbsp mustard
• 1 tbsp Worcestershire sauce
• 1⁄4 tsp hot sauce
• 1 tbsp minced parsley
• 1 tbsp minced chives
• salt & pepper to taste

Directions:

Season room temperature steaks with salt & pepper. Heat oil in a medium skillet over medium-high heat. Add seasoned steaks to skillet; cook, turning once, until browned on both sides & cooked to desired.

Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, & set aside. Return skillet to heat, & add butter; add garlic & shallots, & cook, stirring, until soft, about 2 minutes. Add mushrooms, & cook, stirring, until they release any liquid & it evaporates & mushrooms begin to brown, about 2 minutes. Add cognac, & light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, & hot sauce, & then return steaks to skillet; cook, turning in sauce, until warmed through & sauce is thickened, about 4 minutes. Transfer steak to serving plates & stir parsley & chives into sauce; pour sauce over steaks to serve.