Steak Diane
enough for 4 servings
2 large shallots, minced
1/2 cup brandy or cognac
1/2 cup canned low-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3 tablespoons unsalted butter, softened
2 teaspoons minced fresh chives
Salt and ground black pepper
Follow Master Recipe for Sautéed Steak. Without discarding fat, set skillet over low heat. Add shallots and sauté until softened slightly, about 30 seconds. Increase heat to high, add brandy and broth and boil until liquid reduces to about 1/3 cup, scraping pan bottom with wooden spoon to loosen browned bits. Add mustard, lemon juice, and Worcestershire sauce and any accumulated juices; reduce sauce again to 1/3 cup. Off heat, swirl in softened butter until it melts and thickens sauce. Add chives and season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.