Elegant Beef Diane in a Rich Cognac Sauce – Chef Marcelo Mintz

Ingredients

• 4 beef tenderloin steaks (about 6 ounces each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1/4 cup cognac or brandy
• 1 cup beef broth
• 2 teaspoons Dijon mustard
• 1/4 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives