Steak Diane

In a small mixing bowl, whisk together Worcestershire sauce, mustard, tomato paste, broth and salt and pepper. Set aside.

Melt butter in a large skillet over medium high heat. Sear steaks until browned. (Pat them dry with a paper towel before putting them in the pan.) Cook about 3 minutes per side. Work in batches and place steaks on a platter, covering with foil. Steaks will continue to cook slightly under the foil.

Add finely minced shallot to the skillet and cook until just tender. Reduce heat to low.

Pour in cognac, stirring around to loosen bits in the pan. Cook until cognac is nearly all evaporated.

Pour in your sauce mixture, and return the skillet to medium heat. Cook until it begins to bubble.

Pour in half-and-half. Cook a minute or two, until it begins to boil.

Pour sauce over steaks and serve.