Steak Diane

Instructions

1. Prepare the steaks
   Pat steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature for 15 minutes before cooking.
2. Sear the steaks
   Heat oil and 2 tablespoons butter in a large skillet over high heat until very hot. Add steaks and sear for 1-2 minutes per side for medium-rare (adjust timing according to your preferred doneness). Transfer steaks to a warm plate and tent with foil.
3. Make the sauce base
   Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Add shallots and mushrooms, sautéing until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in Dijon mustard.
4. Flambé the sauce
   Carefully add cognac or brandy to the skillet (stand back as it may flame up). If using a gas stove, the alcohol may ignite on its own. Otherwise, use a long match or lighter to carefully ignite it. Let the flames subside naturally, which burns off the alcohol.
5. Finish the sauce
   Add beef broth, heavy cream, and Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 3-4 minutes. Stir in lemon juice and adjust seasoning with salt and pepper if needed.
6. Serve the dish
   Return steaks and any accumulated juices to the skillet, turning to coat in the sauce. Warm for 1 minute. Transfer steaks to serving plates, spoon sauce over the top, and garnish with fresh parsley.