Diane, Can I Have My Steak Back?

We are firm in the grips of the summer grilling season, so this recipe may have to wait until steaks must be cooked inside. Thanks to Cheverly Chef Scott for the posting.

Steak Diane
serves 4

• 1 cup beef broth
• 2 TB Worcestershire sauce
• 2 TB Dijon mustard
• 2 TB tomato paste
• 1 12 oz flank steak, cut in two
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 TB butter
• 2 TB olive oil
• 1/2 cup finely minced shallots
• 4 TB cognac or brandy
• 2/3 cup heavy cream
  

Whisk together broth, Worcestershire sauce, mustard and tomato paste; set aside.

Start preparing the steak. Sprinkle salt and pepper on both sides of the steak. Heat oil in a skillet, add the steak and increase the heat to high, sear each side for 3 minutes, cook an additional 2 minutes per side on medium high heat. Remove steaks to a warm plate.

While the steaks are resting, in the same pan as you cooked them, sauté the shallots in butter for one minute on medium heat, stirring constantly. Carefully add the cognac to deglaze the pan. (this is alcohol and will flare up if it gets near the flame.) Increase the heat and cook until the cognac is almost evaporated. Stir in the broth mixture and bring to a boil. Let simmer for a minute. Stir in the cream and cook for two more minutes.

Thinly slice the flank steak to serve. Drizzle warm Diane sauce over the steak on each serving plate.