Steak Diane

Steak Diane

Serves 4

Ingredients

A note about gluten: When a gluten-free Worcestershire sauce is used, this recipe is gluten free.

3 tsp. Kowalski's Extra Virgin Olive Oil, divided
8 oz. small mushrooms, sliced ¼" thick
2 tbsp. finely chopped shallots or onion
1 lb. beef shoulder tender medallions, cut into 4 pieces about ¾" thick
1 tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
2 tbsp. brandy
½ cup heavy cream
2 tsp. Worcestershire sauce
- chopped fresh parsley, to taste
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Directions
  1. In a large nonstick skillet, heat 1 tsp. oil over medium heat until hot.
  2. Add mushrooms and shallots; cook and stir for 3 min. or until tender.
  3. Remove mushroom mixture from skillet; set aside. Wipe skillet with a paper towel. Sprinkle beef medallions on both sides with salt and pepper.
  4. Add 1 tsp. oil to the skillet used to cook the mushrooms; increase heat to medium-high and heat oil until hot.
  5. Add ½ of the beef to the skillet; cook to desired doneness (5-6 min. for medium-rare to medium), turning once. Transfer cooked beef to a warm platter to rest; keep warm.
  6. Repeat with remaining 1 tsp. oil and beef; transfer cooked beef to the platter to rest.
  7. Decrease heat to medium. Add brandy to the skillet; cook and stir until browned bits attached to the pan are dissolved.
  8. Stir in cream and Worcestershire sauce.
  9. Add mushroom mixture to the skillet; cook and stir until sauce is slightly thickened.
  10. Return beef to the pan; stir to coat with sauce.
  11. Serve sprinkled with parsley as desired.