Valentines Dinner Idea-Steak Diane for 2

Concho Valley Live
Chef Tim Condon Makes Steak Dianne-Part One

Valentines Dinner Ideas from Chef Tim Condon:

Steak Diane for 2

16oz Beef Tenderloin

Sliced in 1 Inch Medallions

Salt and Cracked Pepper

6 tablespoons Butter

2 oz Olive Oil

2 cups thinly sliced mushrooms (Cremini are my favorite)

1 Shallot, sliced

2 cloves garlic, minced

2oz Brandy

½ cup reduced Beef Broth or Demi

1 tablespoon Dijon mustard

Directions 1.This dish will taste better with a glass or two of cabernet!2.Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of whole butter. Add 1 oz of Olive Oil to the pan. When the butter has melted and starts to lightly smoke, add the steaks. Brown the steaks on both sides, 2-3 minutes per side. Transfer the steaks to a plate and set aside. 3.Pour the burnt butter and oil from the pan into a safe container or bowl leaving the “Fond” or bits on the bottom of the pan.4.Add 2 tablespoons of butter in the pan along with 1 oz of Olive Oil.5.Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, ignite safely). Add the Beef Broth or Demi and mustard. Let Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature. 6.To serve, place a steak on each plate and pour the sauce over the steak.

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