Pan-Seared Steak with Diablo Sauce - Great Southern Restaurants
Pan-seared steak with fiery Diablo sauce at Great Southern Restaurants—tenderloin medallions in a flavorful cognac and tomato reduction. Enjoy!
Ingredients
- 2 pounds beef sirloin or tenderloin, trimmed and cut into 8-ounce steaks
- 2 tablespoon shallots, finely chopped
- 1 teaspoon minced garlic
- ¼ cup cognac or brandy
- ½ cup demi-glace
- 1 cup tomatoes, peeled, seeded and medium diced
- ¼ teaspoon crushed red pepper
- ¼ cup fresh flat-leaf parsley, chopped
- 4 tablespoon vegetable oil
- Kosher salt and coarsely ground black pepper (to taste)
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