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Also see article: Steak Diane

The type of steak utilized varies but fillet mignon, a.k.a. tenderloin, and strip steak are the two most common. Stick with a tender piece of meat no more than a half inch in thickness. Pound the meat with a mallet down to a half inch if need be.


    · 2 (8 – 12 oz.) tenderloin or strip steaks
    · Olive or vegetable oil as needed
    · Salt and pepper to taste
    · 1 large shallot, minced
    · 2 oz. cognac or brandy
    · Half cup veal or beef stock
    · 1 teaspoon Dijon mustard
    · 1 teaspoon Worcestershire sauce 
    · 2 tablespoons cold butter
    · Chopped chives as needed


Brush the steaks on both sides with some oil and season with salt and pepper. 

Heat a heavy bottomed 12-inch skillet over high heat and add enough oil to cover the bottom.  When the oil just starts to smoke add the steaks and sear until the first side is browned. About 2 minutes.
Flip and sear the other side. 

Remove the steaks and cover with foil or place in a 200 degree oven to keep warm. 

Add more oil to the pan if necessary and sauté the shallot.  Remove the pan from the heat and add the cognac.  Either tilt the pan so the flame ignites the alcohol or use a match.  When the flames subside add the stock and mustard, bring to a boil, and then simmer until reduced by at least half.

Whisk in the Worcestershire and then the butter.

Taste and season with additional salt and pepper if need be.

Add the steaks back to the skillet and cook briefly on each side to heat up and become coated with the sauce.  Sprinkle with the chives and serve.


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