Steak Diane

Ingredients

• 24 ounce another cut 
• 4 servings salt 
• 0.5 cup beef broth (see Recipe Note)
• 4 teaspoons worcestershire sauce 
• 2 teaspoons dijon mustard 
• 2 teaspoons tomato paste 
• 2 tablespoons butter 
• 0.5 cup shallots finely minced
• 4 tablespoons cognac 
• 0.3 cup heavy cream 
• 4 servings pepper black freshly ground
• 1 tablespoons chives finely chopped
• 4 servings meat from a rotisserie chicken 
• 4 servings beef 
• 4 servings fatty pork 
• 4 servings fish and seafood 
• 4 servings pasta and noodles 

Equipment

• frying pan
• paper towels
• whisk
• aluminum foil
• cutting board

Directions

1. Salt steak and let sit at room temp:
2. Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes.
3. Mix broth, Worcestershire sauce, mustard, tomato paste:
4. Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
5. Sear steaks in butter: Melt the butter in a skillet set over medium-high heat. 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.)
6. 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.
7. Sauté shallots: While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.
8. Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.
9. Add broth mixture, then cream: Stir in the broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes.
10. Stir in the cream and cook for two more minutes.
11. Serve steak with sauce: If you want, thinly slice the steak to serve. Otherwise serve individual steaks.
12. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.