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Steak Diane

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Ingredients
  

  • 4 6-ounce center cut beef tenderloin steaks or another cut of your choice
  • Salt, to taste
  • 1/2 cup beef broth
  • 4 tsp. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • 2 tsp. tomato paste
  • 2 tbsp. butter
  • 1/2 cup shallots, finely minced
  • 4 tbsp. cognac or brandy
  • 1/3 cup heavy cream
  • Freshly ground black pepper, to taste
  • 1 - 2 tbsp. chives, finely chopped

Instructions
 

  • Sprinkle salt on both sides of the steak and set aside, at room temperature, for 15 - 30 minutes.
  • In a small bowl, whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
  • In a skillet, over medium-high heat, melt the butter.
  • Pat the steaks dry with a paper towel.
  • Increase the heat to high and sear the meat for 1 - 4 minutes, depending on how thick the steak is; you may need to cook the meat in batches.
  • Turn and sear on the other side; use the finger test to check the doneness of the meat; 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 deglaze 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 - 3 minutes.
  • Stir in the cream and cook for two more minutes.
  • If you want, thinly slice the steak to serve; otherwise serve individual steaks.
  • Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.

Notes

Temperature Guide for Steaks:
Medium-rare = 135°F, Medium = 140°F and Medium-well = 145°F.