Top Sirloin

Aspen Ridge® Steak Diane

Top Sirloin

Aspen Ridge® Steak Diane

Recipe courtesy of Platings and Pairings.
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 2

This classic Steak Diane comes out tender every time. The creamy sauce made with shallot, cognac, Dijon, and Worcestershire packs flavor in every bite.

Ingredients

1 Tablespoon unsalted butter

1 Tablespoon olive oil

2 8-ounce Aspen Ridge Top Sirloin steaks (or tenderloin or filet mignon)

1 small shallot, minced

¼ cup cognac or brandy

½ cup beef stock

⅓ cup heavy cream

1 teaspoon Dijon mustard

½ teaspoon Worcestershire sauce

1 Tablespoon minced parsley

1 Tablespoon minced chives

Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Heat butter and oil in a large skillet over medium-high heat. Lightly season steaks with salt and pepper, and add to skillet; cook, about 4-5 minutes per side, until browned and cooked to desired doneness. When the steaks are done, move to a plate and tent with foil.
  2. Return the skillet to medium-high heat and sauté the shallots for 1-2 minutes, until softened.
  3. Add the cognac and cook until the cognac is almost evaporated, about 2 minutes, scraping any browned bits from the bottom of the skillet.
  4. Stir in the broth and bring to a boil over high heat. Cook until thickened, about 2-3 minutes.
  5. Stir in the cream and cook for 2 minutes.
  6. Stir in Dijon mustard and Worcestershire, and then return steaks and any accumulated juices to skillet; cook, turning in sauce, until warmed through, about 3 minutes.
  7. Transfer steak to serving plates and stir parsley and chives into sauce. Season with salt and pepper to taste. Pour sauce over steaks and serve.