Recipe of the week

Need to add a little drama to your winter weekday nights? asked Melissa Clark in The New York Times. This classic restaurant dish is set ablaze just before it hits the table, a move that cooks off some of the alcohol in the “piquant” sauce made from Cognac, cream, Worcestershire, and pan drippings. That sauce, and the flambéing, also work well with chicken breasts or pork tenderloins.

Steak Diane

Salt and pepper • 1 (12- to 16-oz) boneless steak, such as strip steak, about 1 inch thick • 1 tbsp neutral oil, such as grapeseed • 2 tbsp unsalted butter • 2 tbsp minced shallot • 1 tsp tomato paste • 2 tbsp Cognac or brandy • ¼ cup heavy cream • 1 tsp Dijon mustard • 1 tsp Worcestershire sauce • ½ tsp fish sauce (optional) • minced chives or parsley

• Salt and pepper both sides of steak.

Set aside at room temperature for 15–30 minutes.

• Heat oil and butter in a skillet 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 other side, then cook until done to taste, 1 to 4 minutes longer. Remove steak to a cutting board and tent with foil to keep warm.

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

• Turn off heat. Add Cognac to deglaze pan. Using a stick lighter, set Cognac on fire. Let flames burn out, then turn heat to medium-high and cook until Cognac is almost evaporated, 1 to 2 minutes.

• Stir in remaining ingredients and cook until thickened, about 1 to 2 minutes. Drizzle sauce over steak, sliced beforehand if you wish. Garnish with chives or parsley. Serves two.