Steak Diane

1. Stage

Salt the steak and let sit at room temp: Sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.

2. Stage

Mix the broth, Worcestershire sauce, mustard, tomato paste: Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.

3. Stage

Sear the 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 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done. If your steak is thick enough to test with an instant-read thermometer , you can use it to check for your desired doneness—rare: 125°F; medium rare: 135°F; medium: 145°F; well done 160°F. If you do not have a thermometer, 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. Stage

Sauté the shallots: While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.

5. Stage

Deglaze the pan with cognac: Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.

6. Stage

Add the broth mixture, then cream: Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes. Stir in the cream and cook for two more minutes.

7. Stage

Serve the steak with sauce: 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.