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THMD3: Steak Diane

This Steak Diane recipe is based off of one I got years ago from my friend Heidi, who found a version in her local paper, the Carlisle Mosquito (great name for a newspaper, isn't it?).
The recipe calls for pan-frying the steak, using the pan juices as a base for the "Diane" sauce—a sauce made with mustard, Worcestershire sauce, and cream—and then serving the steak with the sauce poured over it. No flames are involved.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Dinner, Spicy
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 4 (6-ounce) center cut beef tenderloin steaks or another cut of your choice
  • Salt
  • 1/2  cup  beef broth 
  • 4  tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 tsp tomato paste
  • 2 tsp butter
  • ½ cup finely minced shallots
  • 4 tsp cognac or brandy
  • ⅓ cup heavy cream
  • Freshly ground black pepper
  • 2 tbsp chives, finely chopped

Method
 

Salt the steak and let sit at room temp:
  1. Sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.
Mix the broth, Worcestershire sauce, mustard, tomato paste:
  1. Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
Sear the steaks in butter:
  1. 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.
Sauté the shallots:
  1. While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.
Deglaze the pan with cognac:
  1. Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.
Add the broth mixture, then cream:
  1. 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.
Serve the steak with sauce:
  1. 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.

Notes

If cooking gluten-free, use gluten-free broth.