Tenderloin with Steak Diane Sauce

5 from 3 votes

A simple steak with an amazing rich sauce that will have you licking your plate!

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: French

Servings:

Calories: 378kcal

For optimum results allow steaks to sit at room temperature about 30 minutes before you plan to cook them. Season with salt and pepper.

While the steaks are coming to room temperature measure out the sauce ingredients.
Melt the butter in a cast iron skillet preferably large enough to hold all 4 steaks.
Increase heat to high. Add the steak to the pan and cook about 3 minutes per side until desired internal temperature. Time will vary with desired doneness, thickness of the steak and your heat setting. . See Note 1 below for target temperatures.
Transfer steaks to a platter and cover. Melt the butter for the sauce in the skillet over medium high heat. Add the shallots and cook until they soften - about 5 minutes. Add the mushrooms and cook another 3-5 minutes until they start to have some colour. Add the garlic and cook 1 minute more.
Remove the pan from the burner and add the Cognac. Ignite the Cognac with a long match or BBQ lighter. Shake pan gently to help quell the flames. Once the flames subside return pan to the burner and allow juices to reduce by half. Add the Dijon, Worcestershire, cream and any juices released from the resting steaks.
Let the sauce simmer several minutes to thicken. Return the steaks to the pan for a couple of minutes to allow them to heat through.
Serve immediately with sauce drizzled over the steaks.

Note 1:

Internal temperature for steak. Temperature will increase as steaks rest for 5 minutes.

Rare- 120 degrees; Med-Rare 130, Medium 140; Med-Well 150 ; Well 160

Wine Pairing

A French Bordeaux blend or a Rhone GSM blend such as a Vacqueyras, Gigondas, Cairanne would pair well.