Steak Diane

The method

1. 01

   Heat oil in a 12" skillet over medium-high heat.

2. 02

   Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare.

3. 03

   Transfer steaks to a plate, and set aside.

4. 04

   Return skillet to high heat, and add stock; cook until reduced to 1⁄2 cup, about 10 minutes.

5. 05

   Pour into a bowl, and set aside.

6. 06

   Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes.

7. 07

   Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.

8. 08

   Add cognac, and light with a match to flambée; cook until flame dies down.

9. 09

   Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce.

10. 10

    Return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes.

11. 11

    Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.