1. Prepare the Steaks

Begin by seasoning the steaks with salt and freshly ground black pepper on both sides. Be generous with the seasoning, as the salt and pepper help enhance the natural flavors of the meat. Let the steaks rest at room temperature for about 10 minutes while you prepare the other ingredients.

2. Sear the Steaks

Heat the vegetable oil or unsalted butter in a large skillet over medium-high heat. Once the oil is hot, add the steaks to the pan. Sear the steaks for about 3-4 minutes per side for medium-rare, or adjust the time based on your desired doneness. For medium, cook the steaks for about 5-6 minutes per side. Be sure to get a nice, golden-brown crust on the steaks.

Once the steaks are cooked to your liking, transfer them to a plate and tent loosely with foil to keep warm. The steaks will continue to cook slightly from residual heat, so it’s important to remove them from the pan before they reach your desired doneness.

3. Make the Sauce

In the same skillet, reduce the heat to medium. Add the 2 tablespoons of butter and let it melt. Once melted, add the finely chopped shallot and minced garlic. Sauté the shallot and garlic for about 2-3 minutes, or until softened and fragrant. Be careful not to burn the garlic, as it can become bitter quickly.

Once the shallots are soft, add the Dijon mustard, beef broth, Worcestershire sauce, and brandy (or cognac). Stir the mixture, scraping up any brown bits left in the pan from the seared steaks. These bits, known as fond, are packed with flavor and will enrich the sauce.

Increase the heat slightly and let the sauce simmer for about 4-5 minutes, allowing the liquid to reduce by about half. This will concentrate the flavors and thicken the sauce slightly.

4. Flambé the Sauce (Optional)

If you’re feeling adventurous and want to recreate the dramatic presentation often associated with Steak Diane, you can flambé the sauce. To do this, carefully add the brandy to the pan (if you haven’t already), then carefully ignite it with a long lighter or match. Allow the flames to subside naturally, which should only take a few seconds. This step adds a depth of flavor from the caramelization of the alcohol and creates a visually impressive presentation.

Note: If you’re not comfortable flambéing at home, you can skip this step and simply continue simmering the sauce until it thickens.

5. Finish the Sauce

Once the sauce has reduced and thickened, add the heavy cream and stir to combine. Let the sauce simmer for another 2-3 minutes to allow it to thicken further and become creamy. Taste the sauce and adjust the seasoning with salt and pepper if needed.

6. Serve the Steak Diane

To serve, place the steaks on individual plates. Spoon the rich sauce over the steaks, ensuring they’re generously coated. Garnish with freshly chopped parsley for a touch of color and freshness.

7. Enjoy!

Serve your Steak Diane with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple green salad. The rich sauce and tender steak are the stars of the dish, so keep the sides simple to let the flavors shine.