Steak Diane, laced with cognac and cream, is a classic and elegant steak dish. Pair it with a fine Champagne like Henriot’s Cuvée Hemera 2005.

Serves 4

Ingredients

1 & 1/2 tablespoons unsalted butter

Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick (or substitute another cut of your choice)

salt and pepper

1 small shallot, minced

1 garlic clove, minced

1/4 pound cremini mushrooms

1 tablespoon flour

1.5 cups beef stock

1 teaspoon smashed green peppercorns

1/8 teaspoon Black pepper, freshly ground

1/4 cup Cognac or other brandy

1/4 cup heavy cream

salt to taste

1 teaspoon finely chopped flat-leaf parsley

Instructions

1) In a large skillet, melt the butter. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.

2) Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms and sautée until soft, about 5 minutes. Add flour and stir, cooking for 2 minutes. Whisk in beef stock, and green and black pepper and cook for a few more minutes. Add cognac and cream and simmer until desired consistency is reached. Taste and season with salt, if desired.

3) Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top, sprinkle with parsley and serve.