Steak Diane

Season the steaks generously with salt and pepper. Set aside.

To a large pan, add the oil and heat on high until extremely hot, and the oil is shimmering.

Working in batches to avoid overcrowding the pan, sear steaks for about a minute and a half per side. Remove steaks from the pan and set aside on a plate.

To the hot pan, add mushrooms and cook until slightly browned, about 4-5 minutes.

To the mushrooms, add butter, shallot, and garlic. Sauté until vegetables are caramelized.

Remove pan from the flames and add the cognac, taking care to keep the bottle away from the flame.

Return pan to the heat and flambé until the alcohol has cooked off.

Add beef stock and continue to cook over medium heat until the liquid has reduced by about half.

To the pan, add the cream, Worcestershire sauce, Dijon, parsley, and lemon juice. Stir until combined.

Carefully place the steaks back in the pan and simmer on low for about 1-2 minutes until the steaks are warmed through.