Steak Diane with Roasted Broccolini

Steak Diane and Roasted Broccolini

Serves 4

4 filet mignon (6-8 oz each)

2 bunches broccolini

½ cup beef broth

2 t Dijon mustard

2 t tomato paste

1 T Worcestershire sauce

2 T olive oil

1 T unsalted butter

1/3 cup cognac

1/3 cup heavy cream

1 lemon

1 shallot, minced

Salt and Pepper to taste

Season the steaks with salt and leave out at room temperature for 30 minutes. Combine the broth, mustard, tomato paste, and Worcestershire and whisk to combine. Trim the bottom inch off the broccolini stalks and place them on a baking sheet. Drizzle with 1 T of olive oil and season with salt and pepper. Cut the lemon in half and place cut-side down on the baking tray. Bake at 400F for 15-20 minutes or until stems are slightly tender and florets are turning brown.

While the broccolini roasts, add 1 tablespoon of olive oil to a skillet over medium high heat along with the butter. Pat the steaks dry and place in the skillet and sear for 2-3 minutes. Flip and sear the other side for 2-3 minutes more. Remove steaks from the skillet and place on a baking sheet and bake to 125F for medium rare (cook time will depend on steak thickness – use a digital thermometer to gauge internal temperature).

In the skillet in which you seared the steak, add the shallots and sauté for 2 minutes. Add in the cognac and reduce until almost dry. Add in the broth mixture and reduce by half. Add in the cream and reduce for 1-2 minutes.

To serve, lay down a few stalks of broccolini and squeeze over some of the roasted lemon juice. Lay down a filet and spoon the sauce generously over the top. Garnish with chives if desired followed by more fresh cracked pepper and salt.