Steak Diane

Ingredients

• 0.3 cup beef stock 
• 0.3 cup brandy 
• 1 tablespoon butter 
• 1 cup cremini mushrooms sliced
• 2 teaspoons dijon mustard 
• 8 ounce filet mignon medallions 
• 1 clove garlic chopped
• 0.3 cup heavy cream 
• 1 tablespoon parsley chopped
• 2 servings salt and pepper to taste
• 2  shallots diced finely
• 0.5 teaspoon thyme leaves chopped
• 2 teaspoons worcestershire sauce 

Equipment

• frying pan

Directions

1. Season the beef with salt and pepper.Melt the butter in a pan over medium-high heat.
2. Add the beef and sear for 1-2 minutes on each side and set aside.
3. Add the shallots, garlic and thyme and saute for 20 seconds.
4. Add the mushrooms and saute until tender, about 2 minutes.
5. Add the brandy and carefully ignite.
6. Add the mustard and cream and mix while cooking for a minute.
7. Add the veal broth, deglaze the pan and simmer for another minute.
8. Add the Worcestershire sauce, parsley and any juices that collected under the beef to the pan and remove from heat.Divide the beef and sauce between two plates and enjoy.