Steak Diane

Guy Fieri

( beef )

Yield: 4 servings

Ingredients

1 qt low-sodium beef stock
4 6 to 8-ounce filet mignons
1 tsp kosher salt
1 tsp black pepper
4 Tbsp unsalted butter
2 Tbsp EVOO.
3 C brown mushrooms, sliced
2 shallots, sliced
4 cloves garlic, minced
½ C brandy
½ C dry red wine
1 Tbsp Dijon mustard
1 tbsp Worcestershire sauce

Instructions

1. Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
2. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the butter and the EVOO. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
3. Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed.