Steak Diane

01Method

1. 1

   Season both sides of the steaks generously with salt, then leave them to rest at room temperature for 15 to 30 minutes.

2. 2

   In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and tomato paste until combined; set aside.

3. 3

   Melt the butter in a skillet over medium-high heat. Pat the steaks thoroughly dry with a paper towel, then raise the heat to high and sear each steak for 1 to 4 minutes per side, depending on thickness, until the desired doneness is reached (rare: 125°F; medium-rare: 135°F; medium: 145°F; well done: 160°F). Transfer the cooked steaks to a cutting board and cover loosely with foil to rest.

4. 4

   In the same pan over medium-high heat, cook the shallots for about 2 minutes, stirring occasionally, until softened.

5. 5

   Pour in the cognac to deglaze the pan, scraping up any browned bits. Raise the heat and let the cognac reduce until nearly evaporated.

6. 6

   Add the broth mixture and bring to a boil, cooking for 2 to 3 minutes until the sauce thickens slightly. Stir in the cream and continue cooking for another 2 minutes.

7. 7

   Slice the steaks if desired, or serve them whole. Spoon the warm Diane sauce over the meat and finish with freshly ground black pepper and chopped chives.