Steak Diane for Two

• Gluten free

• Meat

  • 2 6-ounce beef, fillets

• Produce

  • 1 Chives or parsley, fresh leaves
  • 1 tbsp Shallot or onion

• Condiments

  • 1 tsp Dijon mustard
  • 1 Lemon juice
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy cream or half and half

Found on cooking.nytimes.com

Description

Directions

• Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

Nutrition