The Kitchn: Steak Diane is the classic steak dinner you’ll fall in love with
5. Remove the pan from the heat. Carefully add 1/3 cup cognac. Return to medium-high heat and cook until reduced by half, about 1 minute.
6. Add 1/2 cup beef stock, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 teaspoons tomato paste, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper, and whisk to combine. Cook until slightly reduced, 2 to 3 minutes.
7. Add 1/3 cup cream and whisk to combine. Bring to a boil, then reduce the heat to low. Pour in any accumulated juices from the plate of steak and simmer until slightly thickened, about 3 minutes.
8. Return the steaks to the pan and warm through in the sauce, about 2 minutes. Garnish with the parsley.
Recipe notes
Leftovers can be stored in a covered container in the refrigerator for up to three days.
If you have any leftover steak, reheating steak is best done with the sous-vide method to avoid overcooking. Instructions can be found here: https://www.thekitchn.com/the-best-way-to-reheat-a-steak-240345.
(Tara Holland is contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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