STEAK DIANE

Steak Diane dates to the 1930s, when it was prepared tableside at restaurants with much fanfare. The piquant sauce, a mix of cream, cognac, shallots and Worcestershire, is speedy and simple to make from the steak’s pan drippings. Flambéing the cognac adds drama, but you can skip that step and just let the cognac simmer for 2 minutes to cook off some of the alcohol.

Makes: Total time:

2 servings

15 minutes, plus 15 to 30 minutes’ resting

Salt and freshly ground black pepper

1 (12- to 16-ounce) boneless steak, such as filet mignon or strip steak, about 1-inch thick

2 tablespoons unsalted butter 1 tablespoon neutral oil, such as grapeseed or safflower 2 tablespoons minced shallot or red onion

1 teaspoon tomato paste 2 tablespoons cognac or brandy

¼ cup heavy cream

1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce

½ teaspoon fish sauce (optional) Minced chives or parsley, for garnish

1. Sprinkle salt and pepper on both sides of steak and set aside at room temperature for 15 to 30 minutes.

2. Melt butter and heat oil in a large skillet set over medium-high. Pat steak dry with a paper towel.

Increase heat to high, add steak to pan and sear until well browned, about 2 minutes. Turn and sear on the other side and cook until done to taste, 1 to 4 minutes longer. If your steak is thick enough, insert an instant-read thermometer in the center to test temperature: Rare is 125 degrees; medium rare is 135 degrees; medium is 145 degrees. When steak is done, move it to cutting board and tent with overturned bowl or foil to keep warm.

3. Add shallot to the pan and sauté until golden, 2 to 3 minutes on medium-high heat, stirring once or twice. Stir in the tomato paste, mixing well and letting it deepen in color, about 1 minute.

4. Turn off the heat and add the cognac to deglaze the pan. Using a long match or stick lighter, set the cognac on fire, standing back and taking care. Let the flames burn out, then turn the heat to mediumhigh and cook until the cognac is almost evaporated, 1 to 2 minutes.

5. Stir in cream, mustard, Worcestershire and fish sauce, if using, and cook until thickened, 1 to 2 minutes. Drizzle warm sauce over steak — you can slice beforehand if you wish — and garnish with black pepper and herbs.