Beef Tenderloin Steak Diane

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This recipe for Beef Steak Diane is a steak-house classic that's an elegant dinner for two.

Yields2 ServingsDifficultyIntermediatePrep Time10 minsCook Time20 minsTotal Time30 mins
 1 tbsp (15 mL) butter
 1/2 lemon, cut into 3 wedges
 2 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 12 oz/375 g)
 2 shallots or green onions, chopped
 1 tbsp (15 mL) chopped fresh parsley
 1 tbsp (15 mL) tomato paste
 1 tbsp (15 mL) Worcestershire
 1 tbsp (15 mL) steak sauce
 1 tbsp (15 mL) sherry
 Salt and pepper
 ¼ cup (60 mL) cognac or brandy
1

1. Melt butter in skillet over medium heat. Using fork, rub 1 lemon wedge around side and bottom of pan, squeezing juice into butter.

2. Add steaks to butter and sear for 2 minutes on each side. Add shallots, parsley, tomato paste, Worcestershire and steak sauce; cook steaks for 6 to 8 minutes longer for 1 inch (2.5 cm) thick steaks, turning at least twice, for medium-rare 145°F (63°C) at the least*. Add sherry and season sauce with salt and pepper to taste. Remove from heat.

3. Microwave cognac in 1-cup (250 mL) microwaveable glass measure on High for 30 seconds or until warm. Carefully ignite with match. While flaming, pour over steaks. Serve steaks immediately with sauce. Garnish with remaining lemon wedges.

Tip
2

Use a digital read instant thermometer inserted sideways for best judgement of doneness.

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Ingredients

 1 tbsp (15 mL) butter
 1/2 lemon, cut into 3 wedges
 2 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 12 oz/375 g)
 2 shallots or green onions, chopped
 1 tbsp (15 mL) chopped fresh parsley
 1 tbsp (15 mL) tomato paste
 1 tbsp (15 mL) Worcestershire
 1 tbsp (15 mL) steak sauce
 1 tbsp (15 mL) sherry
 Salt and pepper
 ¼ cup (60 mL) cognac or brandy

Directions

1

1. Melt butter in skillet over medium heat. Using fork, rub 1 lemon wedge around side and bottom of pan, squeezing juice into butter.

2. Add steaks to butter and sear for 2 minutes on each side. Add shallots, parsley, tomato paste, Worcestershire and steak sauce; cook steaks for 6 to 8 minutes longer for 1 inch (2.5 cm) thick steaks, turning at least twice, for medium-rare 145°F (63°C) at the least*. Add sherry and season sauce with salt and pepper to taste. Remove from heat.

3. Microwave cognac in 1-cup (250 mL) microwaveable glass measure on High for 30 seconds or until warm. Carefully ignite with match. While flaming, pour over steaks. Serve steaks immediately with sauce. Garnish with remaining lemon wedges.

Tip
2

Use a digital read instant thermometer inserted sideways for best judgement of doneness.

Beef Tenderloin Steak Diane
IngredientsDirections