Steak Diane
Serves 3
2 teaspoons Oil
1 1/2 pounds Beef tenderloin, cut into 6 medallions
2 Tablespoons Butter
1/4 cup Minced shallots
1/4 cup Beef broth
1/8 cup Brandy
2 teaspoons Dijon mustard
Dash Worcestershire sauce
2 teaspoons Chives, chopped
Heat the oil in a heavy skillet. Add the beef and cook to the desired temperature. Remove to a warm platter. Add the butter to the pan. Add the shallots and cook until just soft. Whisk in the broth, brandy, mustard, and Worcestershire. Bring to a boil. Allow to reduce slightly. Add the chives and serve warm over the beef.