Steak Diane

Ingredients

• Prepare the shallots by mincing. Brush off and slice the mushrooms. Ready the garnish by slicing the chives before starting the cooking.
• Make the Sauce Diane. Add the remaining 2 tablespoons of butter to the skillet. Cook the mush- rooms until browned on all sides. Add the shallot, and cook until translucent.
• Serve the steaks with a generous serving of sauce. Garnish with chives.
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 2 tenderloin beef filets, lightly pounded to be 1-inch thick
• Kosher salt and pepper
• 1/2 cup finely minced shallot
• 8 oz cremini mushrooms, sliced
• 2 tablespoons chives, sliced for garnish
• 1/4 cup cognac or brandy
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon tomato paste
• 1 teaspoon lemon juice
• 1/2 cup beef broth
• 1/4 cup heavy whipping cream