Pan-fried steak with a Diane sauce of cognac, shallots, butter, mustard and cream.
- 1/2 cup beef broth*
- 4 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
- 4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
- 2 Tbsp butter
- 1/2 cup finely minced shallots
- 4 Tbsp cognac or brandy
- 1/3 cup heavy cream
- Freshly ground black pepper
- 1-2 Tbsp chives, finely chopped
*If cooking gluten-free, use gluten-free broth
1 Whisk together broth, Worcestershire sauce, mustard and tomato paste; set aside.
2 Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes.
3 Put butter in a skillet set over medium-high heat. Let this heat for 1-2 minutes. Pat the steaks dry with a paper towel. Turn 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.
4 While the meat is resting, sauté the shallots 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.
5 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.