Craig Wong's Steak Diane
Savor Craig Wong's Steak Diane with tenderloin seared to perfection, complemented by a rich Dijon mustard and cognac sauce. Perfect for special occasions.
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Cooking tools:
- Skillet
- Stove
- Plate
- Aluminum foil
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Wooden spoon
- Paper towel
- Lighter
Ingredients
- 2 beef tenderloin steaks (6–8 oz each, 1.5–2 in thick)
- Salt
- pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 small shallots, finely minced
- 150 g (5 oz) mushrooms, sliced thin
- 1 clove garlic, minced
- 2 tsp Dijon mustard
- 2 tbsp Worcestershire sauce
- ½ cup heavy cream
- 1 tsp fresh parsley, chopped
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