Ingredients:<\/p>\n\n\n\n
4 beef tenderloin steaks (about 6 ounces each)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1\/2 cup beef broth
1\/4 cup brandy or cognac
1\/4 cup heavy cream
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste<\/p>\n\n\n\n
Directions:<\/p>\n\n\n\n
Prepare the Steaks:
Season the beef tenderloin steaks with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat.
Add the steaks to the skillet and cook for about 3-4 minutes per side for medium-rare, or until desired doneness. Remove the steaks from the skillet and set aside to rest.
Make the Sauce:
In the same skillet, melt the butter over medium heat.
Add the finely chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Carefully pour in the brandy or cognac and let it simmer for about 1-2 minutes to reduce slightly.
Stir in the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Cook for another 3-4 minutes, stirring frequently, until the sauce has thickened.
Combine and Serve:
Return the steaks to the skillet, spooning the sauce over them.
Cook for an additional 1-2 minutes to heat the steaks through.
Sprinkle with fresh chopped parsley.
Serve the Steak Diane hot, with the sauce drizzled over the top. Pair with your favorite sides for an elegant dinner experience.”<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 4 beef tenderloin steaks (about 6 ounces each)2 tablespoons olive oil2 tablespoons unsalted butter1 small onion, finely chopped2 cloves garlic, minced1\/2 cup beef broth1\/4 cup brandy or cognac1\/4 cup heavy cream2 tablespoons Dijon mustard2 teaspoons Worcestershire sauce1 tablespoon fresh parsley, choppedSalt and black pepper to taste Directions: Prepare the Steaks:Season the beef tenderloin steaks … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":2542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/2541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=2541"}],"version-history":[{"count":0,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/2541\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/2542"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=2541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=2541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=2541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}