an adapted recipe by Gord Latta
A classic French style steak, (in the “Dianne” style) with a dijon brandy cream sauce. Relatively easy preparation; approximately 35 minutes prep time, not including accompaniments. Serves 4.
- 4 tenderloin steaks (or New York strip), tenderloin is better for this.
- 1 shallot, minced fine
- 2 cloves garlic, minced fine
- 2 Tbsp olive oil
- 4 Tbsp butter
- 1/2 cup brandy
- 1/2 cup broth (beef or chicken both work)
- 1 Tbsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 1/2 tsp +/- Worcestershire sauce
- 1/4 – 1/2 cup heavy cream
Preheat good fry pan med high. Add olive oil and add steaks. Tenderloin takes about 5 minutes per side for med. rare, depending on thickness of cut. If steak is thick don’t be afraid to hold it on edge in the pan with tongs, to seal the edges. Turn down heat to med. and remove steak from pan and keep warm on platter. Steak will continue to cook slightly, so keep in mind your preference for doneness. Add 2 Tbsp of butter to pan, add shallots and garlic, and swirl around. Cook slightly to release the flavors about a minute or so, (called sweating). Bump the heat back up to med. high and add brandy to pan. Scrape all the brown bits (don’t spill or you’ll have a flambe). Reduce for a minute and add broth, Worcestershire sauce, Dijon mustard & lemon juice. Stir together reduce to half, about 2-3 minutes. Add rest of butter and cream for richness and taste for seasoning. Plate the steaks and ladle a little sauce over the steaks. Serve with mashed potatoes and stir-fried vegetables with parmesan.