Steak Diane

8  ounces		Filet mignons
2  cups		low sodium beef stock
1  teaspoon		kosher salt
1  teaspoon		black pepper
4  tablespoons		tbs butter
2  tablespoons		tbs extra virgin olive oil
2		shallots sliced
3  cups		thinly sliced mushrooms
4		cloves garlics minced
1/2  cup		dry red wine
1		1tbs dijon mustard
1  tablespoon		tbs worcestershire sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Steak Diane ingredients. The serving size for any ingredient in Steak Diane may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook stock Over med heat to reduce to approx 1 cup. Sprinkle steaks on both sides with salt and pepper. In a large skillet or castiron melt 2 tbs butter and olive oil. Add steaks to sear on both sides about 3 minutes. Transfer the steaks to plate and set aside.

Add the mushrooms and shallots to pan and Cook 2 minutes. Add garlic and cook until it is lightly colored. Add wine, mustard Worcestershire and Beef stock. Simmer 2 to 3 min. more. Add steaks and place remaining butter and bake in oven until desired temp.