Steak Diane

Ingredients

• 4 center cut beef tenderloin steaks or another cut of your choice
• Salt
• 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
• Freshly ground black pepper
• 1-2 tablespoons chives, finely chopped

Directions

1. Season both sides of the steak with salt, then leave it out at room temperature for 15-30 minutes.
2. In a small bowl, whisk the broth, Worcestershire sauce, Dijon mustard and tomato paste until smooth, then set the mixture aside.
3. Warm the butter in a skillet over medium-high heat. Blot the steaks dry with a paper towel, then turn the heat up to high and sear them for 1-4 minutes, depending on their thickness. You may need to work in batches so the pan stays hot.
4. Flip the steaks and brown the second side. Check for doneness with the finger test. Once they are cooked to your liking, transfer them to a cutting board and cover loosely with foil.
5. While the steaks rest, add the shallots to the same pan and cook over medium-high heat for 2 minutes, stirring once or twice.
6. Pour in the cognac to loosen the browned bits from the pan. Raise the heat and simmer until the cognac has nearly cooked away.
7. Add the broth mixture and bring it to a boil. Let it cook until the sauce thickens, about 2-3 minutes.
8. Stir in the cream and continue cooking for 2 more minutes.
9. To serve, slice the steak thinly if you like, or leave the steaks whole. Spoon the warm Diane sauce over the top, then finish with freshly ground black pepper and chives.