Steak Diane

 

Four 6–8-ounce steaks…your favorite cut.

Kosher salt and fresh-ground pepper, to taste

1/2 cup beef broth

4 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons tomato paste

2 tablespoons butter

1/2 cup finely minced shallots

4 tablespoons cognac or brandy

1/3 cup heavy cream

2 tablespoons chives, finely chopped

 

Pat the steaks dry and sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.

Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.

Melt the butter in a skillet set over medium-high heat. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done to your liking.

When the steaks are done, move to a cutting board and tent with foil.

While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.

Add the cognac to de-glaze the pan. Increase the heat and cook until the cognac is almost evaporated.

Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes.

If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with fresh-ground pepper and chives.