Steak Diane with Classique Balsamic

Ingredients:

• 3, 5-6 ounce beef tenderloin steaks
• salt
• 2 tbsp, il Fustino California Harvest Blend EVOO
• 2 tbsp, unsalted butter
• 1, shallot - thinly sliced
• 1 clove, garlic - minced
• 8 ounces, cremini mushrooms - thinly sliced
• 1/3 cup, Cognac
• 1/2 cup, beef broth
• 1 tbsp, Dijon mustard
• 1 tbsp, il Fustino Classique Balsamic Vinegar
• 2 tsps, tomato paste
• 1/3 cup, heavy cream
• parsley - finely chopped, for garnish

Directions:

Let steaks come to room temperature, pat dry on all sides and then flatten to 1 inch thick. Season with a pinch of salt and pepper.

Heat 1 tbsp of EVOO in a cast iron skillet over high heat.Add the steaks and 1 tbsp of butter. Sear 2 minutes per side until the outside of each steak is browned. Remove from heat and place on a plate, covering with aluminum foil.

Reduce the heat to medium and add 1 tbsp of EVOO to the pan. Add sliced shallots and minced garlic to the oil, cook until fragrant and the shallots begin to softened. Add the remaining butter and sliced mushrooms, cook until mushrooms are cooked through - about 4 minutes.

Turn the heat off and carefully add the Cognac, return to hear and cook until the liquid is reduced by half, about 2 minutes on medium-high heat. 

Add beef stock, mustard, balsamic, and tomato paste. Whisk ingredients together and let cook until slightly reduced, 3-4 minutes.

Pour in the heavy cream and whisk to combine. Keep the heat on medium-high until the sauce comes to a boil, then reduce back to low and let simmer for 3 minutes. Remove from heat.

Return steaks to the sauce and let the sauce rewarm them, about 2 minutes. Garnish with parsley and serve.