Steak Diane with Cognac and Asparagus
85% authentic · French-Inspired
A sophisticated twist on Steak Diane, featuring a richer sauce made with cognac and a side of blanched asparagus for a touch of freshness and color.
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Ingredients
- Beef fillet steaks4 (6-ounce each)
- Butter4 tablespoons
- Olive oil2 tablespoons
- Shallots2, finely minced
- Mushrooms8 ounces, sliced
- Cognac1/2 cup
- Worcestershire sauce1 tablespoon
- Heavy cream3/4 cup
- Beef broth1/4 cup
- Asparagus1 bunch, trimmed
- Saltto taste
- Black pepperto taste
Steps
- 1
Season steaks with salt and pepper. Heat butter and oil in a skillet over medium-high heat.
- 2
Sear steaks for 3-4 minutes per side for medium-rare. Remove and set aside.
- 3
Add shallots to the skillet and sauté until softened, about 2 minutes.
- 4
Add mushrooms and cook until browned, about 5-7 minutes.
- 5
Pour in cognac. Carefully ignite and let flames die down.
- 6
Stir in Worcestershire sauce, heavy cream, and beef broth. Simmer until sauce thickens, about 5 minutes.
- 7
While sauce simmers, blanch asparagus in boiling salted water for 2-3 minutes, then shock in ice water. Drain.
- 8
Return steaks to the skillet, spoon sauce over them. Serve with blanched asparagus.
