Steak Diane

• 1 pound beef, steak strip, top loin or New York style, 3/4 to 1 inch, trimmed and cut into 4 portions
• 2 teaspoons dijon mustard
• 1 teaspoon flour, all-purpose
• 1 teaspoon butter
• 15 ounces beef stock low sodium
• 1/2 cup brandy
• 3 cups mushrooms mixed eg. oyster, button, shitake, cremini
• 1 tablespoon olive oil
• 18 teaspoon salt
• 1/4 teaspoon black pepper fresh ground
• 1 tablespoon chives fresh, chopped

1. Season the steaks on both sides with salt and pepper.
2. Heat oil in a large skillet on medium-high.
3. Reduce heat to medium, and cook steaks for about 3 to 5 minutes per side for medium done.
4. Transfer to plate to let steaks rest, tent with aluminum foil.
5. Add mushrooms to the pan and cook, stirring until golden brown and releasing their juices, about 4 minutes.
6. Add brandy and cook until evaporated.
7. Add beef stock, bring to a boil until reduced in half.
8. Combine butter and flour to form a paste.
9. Whisk mustard into the pan of mushrooms and whisk in the flour paste a little bit at a time.
10. Cook until thickened, about 2 minutes.
11. Reduce heat, return the steak to the pan along with any juices.
12. Coat in mushroom sauce.
13. Serve topped with chopped chives.

beef, mustard, flour, butter, beef, brandy, mushrooms mixed, olive oil, salt, black pepper, chives

Taken from recipeland.com/recipe/v/steak-diane-47897 (may not work)