- 1/2 cup beef broth
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 4 (6-ounce) center cut beef tenderloin steaks
- 2 Tbsp bu!er
- 1/2 cup finely minced shallots
- 4 Tbsp cognac or brandy
- 1/3 cup heavy cream
- Freshly ground black pepper
- 1-2 Tbsp chives, finely chopped
- Whisk together broth, Worcestershire sauce, mustard and tomato paste; set aside.
- Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes. Put butter in a skillet set over medium-high heat. Let this heat for 1-2 minutes. Pat the steaks dry with a paper towel. Turn the heat to high and sear the meat for 1-4 minutes, depending on how thick the steak is and how well you like it cooked. (If your pan is small, you may need to cook the steaks separately.) Turn and sear on the other side.
- When the steaks are done to your taste, move to a cutting board and tent with foil. While the meat is resting, sauté the shallots 2 minutes on medium-high heat, stirring once or twice. Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated. Stir in the broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes. Stir in the cream and cook for two more minutes.
- Thinly slice the steak to serve. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.
Merlot, Yountville, Napa Valley