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Ingredients

• 4   1- to 1-1/4-inch-thick pieces beef tenderloin (about 7-1/2 ounces each)
•   Kosher salt and freshly ground black pepper
• 1 tablespoon  vegetable oil (if not using a cast-iron pan)
• 1 tablespoon  unsalted butter
• 3 tablespoons  finely chopped shallots (from 1 large shallot)
• 1/4 cup  Irish whisky, such as Jameson, or brandy
• 1/2 cup  homemade or low-salt canned beef or chicken broth
• 1/2 teaspoon  Worcestershire sauce
• 2 teaspoons  Dijon mustard
• 1/2 cup  heavy cream
• 1/2 to 1 teaspoon  fresh lemon juice

Description

This Is A Take On Steak Diane, The Famous Tableside Dish Served For Eons In Fancy French And "Continental" Restaurants. Instead Of The Traditional Pounded Steaks For Steak Diane, I Prefer Using 1-inch-thick Butter-tender Beef Filet; Its Somewhat

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