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

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.

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.
*RESOURCES:
Demi glace - FoodieAffair.com
Cognac - FoodieAffair.com
Brandy - FoodieAffair.com