Steak Diane

This recipe for two is perfect for an intimate dinner.
Makes 2 servings

• 2 strip steaks, each about 6 ounces pounded to ¼-inch thick
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 1 teaspoon vegetable oil
• 3 shallots, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons demi-glace
• ¼ cup Cognac or brandy
• 3 tablespoons heavy cream
• 1 tablespoon minced parsley

1. Season the steaks with salt and pepper. Heat 2 tablespoons of the butter and ½ teaspoon of the vegetable oil in a large skillet over high heat. Sear one steak for 30 to 45 seconds per side (for medium rare), and transfer to a platter. Tent with foil and keep warm. Add the remaining butter and oil, and repeat the process with the remaining steak.
2. Add the shallots and cook, stirring, for 2 minutes. Stir in the mustard, Worcestershire sauce and demi-glace. Tilt the pan toward you and add the Cognac or brandy, then tilt the pan away from you and ignite with a match (be careful!). When the flame has burned out, add the cream and parsley and whisk to blend. Spoon the sauce over the steaks and serve immediately.

Check out Lucy's other blog: Southern Flavor Zone