Steak Diane? I can’t think of a more decadent dish.

Let’s start with the sauce! In a bowl big enough that you can mix everything without it spilling over, whisk together the demi-glace, Dijon mustard, Worcestershire sauce, tomato paste, and cayenne pepper until it’s a smooth, well-blended sauce.

Next, let’s grab a big, heavy skillet and heat it up over high heat. Once it’s hot enough, add some vegetable oil and let it heat until it’s shimmering.

Now for the show stopper! Season both sides of your beef tenderloin steaks generously with salt and black pepper. Carefully add the steaks to the hot oil and let them sizzle and sear until they’re deeply browned on both sides. The goal is to get them cooked to your desired doneness, whether you like it rare, medium-rare, or somewhere in between.

Once the steaks are perfectly seared, transfer them to a warm plate and let them rest while you work your magic with the sauce.

Time to cook the shallots! Add them to the skillet and let them soften for a few minutes. Now for the fun part: pour in the Cognac and let it bubble and burn off the alcohol. Then, add the sauce mixture, heavy cream, and any juices from the steak. Let everything simmer together until the sauce thickens and reduces slightly.

Return the steaks to the pan, reduce the heat to low, and gently simmer until the meat is heated through. You want the inside to be cooked to your liking while the outside remains perfectly browned.

Finally, transfer the steaks to a hot plate and spoon the heavenly sauce over them. Garnish with fresh chives and prepare to experience a burst of flavor in every bite!