Ingredients

1 tbsp (15 mL) butter ½ lemon, cut into 3 wedges 2 small Beef Tenderloin Grilling Steaks , 1 inch (2.5 cm) thick (about 12 oz/375 g) 2 shallots or green onions, chopped 1 tbsp (15 mL) chopped fresh parsley 1 tbsp (15 mL) EACH tomato paste, Worcestershire sauce and steak sauce 1 tbsp (15 mL) sherry Salt and pepper ¼ cup (60 mL) cognac or brandy

Get Ingredients

Directions

1. Melt butter in skillet over medium heat. Using fork, rub 1 lemon wedge around side and bottom of pan, squeezing juice into butter. 2. Add steaks to butter and sear for 2 minutes on each side. Add shallots, parsley, tomato paste, Worcestershire and steak sauce; cook steaks for 6 to 8 minutes longer for 1 inch (2.5 cm) thick steaks, turning at least twice, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Add sherry and season sauce with salt and pepper to taste. Remove from heat. 3. Microwave cognac in 1-cup (250 mL) microwaveable glass measure on High for 30 seconds or until warm. Carefully ignite with match. While flaming, pour over steaks. Serve steaks immediately with sauce. Garnish with remaining lemon wedges.

How to Cook It

Pan Searing

Cuts Used in This Recipe

Steaks

Classic Skillet Steak Diane

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Tenderloin Grilling Steak

Short Tenderloin Tip Peeled

Butt Tenderloin Roast