Steak Diane

• Canola Oil2 tbs
• Beef Fillet4
• Beef Stock1 1/2 cup
• Butter2 tbs
• Garlic2 cloves minced
• Challots1 medium finely diced
• Mushrooms4 oz
• Brandy¼ cup
• Heavy Cream¼ cup
• Dijon Mustard1 tbs
• Worcestershire Sauce1 tbs
• Tabasco SauceDash
• Parsley1 tbs minced
• Chives1 tbs minced
• Saltto taste
• Pepperto taste

Instructions

1. 1

   Heat oil in a 12" skillet over medium-high heat.

2. 2

   Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare.

3. 3

   Transfer steaks to a plate, and set aside.

4. 4

   Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes.

5. 5

   Pour into a bowl, and set aside.

6. 6

   Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes.

7. 7

   Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.

8. 8

   Add cognac, and light with a match to flambée; cook until flame dies down.

9. 9

   Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes.

10. 10

    Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.