Steak Diane | Emerils.com

Ingredients

• 1 tablespoon unsalted butter
• 1/2 tablespoon extra-virgin olive oil
• Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick
• Kosher salt and freshly ground pepper
• 1 small shallot, minced
• 1 garlic clove, minced
• 1/4 pound button mushrooms, sliced 1/4 inch thick
• 1/4 cup Cognac or other brandy
• 2 teaspoons Dijon mustard
• 1/4 cup heavy cream
• 1/4 cup veal demiglace or 1 tablespoon of concentrated home-style beef stock
• 2 teaspoons Worcestershire sauce