Steak Diane

Instructions

1. Pound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.
2. Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and tent with foil.
3. In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Remove from the skillet and set aside.
4. Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.
5. Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.
6. Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.
7. Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.
8. Add the cooked mushrooms back into the sauce.
9. Season with dried Italian seasonings, salt, and pepper.
10. Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.
11. Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!