Steak Diane

1. Stage

In a small saucepan over medium-high heat, bring the beef broth to a gentle boil and reduce until ½ cup remains, about 10 minutes. Meanwhile, combine the Dijon, soy sauce, and Worcestershire sauce in a small bowl, and whisk until combined. 

2. Stage

Pat steaks dry with a paper towel, and season each steak with a pinch of salt and ¼ tsp coarse ground black pepper on each side, gently pressing the pepper into the steak to help it adhere. Heat a large stainless steel or cast iron skillet over medium-high heat. Add oil and butter, swirling to coat. (Be sure to keep an eye on the butter so that it doesn’t burn.) As soon as the butter stops sputtering and there’s a slight wisp of smoke, add the steaks to the pan and cook on one side for about 2 minutes. Turn the steaks, lower heat to medium, add the smashed garlic and thyme sprigs to the pan, and continue to cook an additional 2 minutes, basting continuously. Transfer steaks to a plate and set aside. 

3. Stage

Remove all but 1 tablespoon of oil from the pan, and return to medium heat. Cook the shallots and the minced whites of the scallions for 1 minute, with a small pinch of salt. Add garlic and cook for 1 minute more. Increase the heat to medium-high, and deglaze the pan with Cognac, using a spoon or spatula to scrape up the browned bits on the bottom of the pan. Simmer until the Cognac has almost completely evaporated, about 30 seconds. 

4. Stage

Add reduced broth and Dijon sauce mixture, and simmer for 1 minute to thicken slightly. Whisk in the cream and simmer for an additional 2 minutes. Whisk in the accumulated juices from the steak, and reduce heat to medium-low. Return steaks to pan to heat through a bit more, spooning the cream sauce over the top over each steaks for about 2-3 minutes (or until the center of steaks reach 125 degrees for medium rare, and the cream sauce has thickened slightly). 

5. Stage

Garnish with parsley and scallion greens. Serve with fluffy mashed potatoes.