Made this tonight and my hubby and I ate almost all of it

In the realm of culinary delights, few dishes exude the timeless elegance and savory richness of Classic Steak Diane. Originating from mid-20th-century fine dining establishments, this dish has stood the test of time, captivating palates with its succulent beef, luscious sauce, and nuanced flavors. Let’s delve into the art of crafting this culinary masterpiece and elevate your dining experience to new heights.

Ingredients:

For the Steak:

For the Sauce:

Instructions:

1. Prepare the Steaks:
   • Pat the beef tenderloin steaks dry with paper towels.
   • Season both sides of the steaks generously with salt and pepper.
2. Sear the Steaks:
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the seasoned steaks to the skillet and sear for 3-4 minutes on each side for medium-rare (adjust cooking time based on desired doneness).
   • Once done, remove the steaks from the skillet and set aside, keeping them warm.
3. Prepare the Sauce:
   • In the same skillet, add the butter and let it melt.
   • Add the finely chopped shallot and minced garlic to the skillet, sautéing until softened and fragrant (about 2-3 minutes).
   • Carefully pour in the cognac or brandy to deglaze the pan, allowing it to simmer for a moment.
   • Stir in the beef stock, Dijon mustard, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
   • Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly.
   • Finally, stir in the heavy cream and continue to simmer until the sauce thickens to your desired consistency (about 2-3 minutes).
4. Serve:
   • Plate the seared steaks on serving plates.
   • Spoon the rich sauce generously over each steak, ensuring they are well-coated.
   • Garnish with finely chopped parsley for a touch of freshness.
   • Serve immediately, accompanied by your favorite sides such as mashed potatoes or steamed vegetables.