Steak Diane with Creamy Cognac Sauce

Prepare the Steaks: Season the steaks with salt and pepper on both sides. Let them rest at room temperature for a few minutes.

Cook the Steaks: In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook for about 3-4 minutes on each side (depending on thickness and desired doneness). Remove the steaks from the skillet and set them aside on a plate, covered with foil.

Prepare the Cognac Sauce: In the same skillet, add the shallots and garlic. Sauté for about 2 minutes until tender and fragrant. Add the cognac or brandy, and simmer for 1-2 minutes to allow the alcohol to evaporate and the sauce to concentrate.

Add the Cream: Stir in the heavy cream and, if desired, the beef broth for a thinner sauce. Mix well and let simmer on low heat for about 5 minutes, allowing the sauce to thicken slightly. If you prefer a more tangy flavor, add Dijon mustard.

Assemble: Return the steaks to the skillet, spooning the sauce over them. Let cook for an additional 2-3 minutes to heat the steaks through and combine the flavors.

Garnish and Serve: Remove the steaks from the skillet and plate them. Spoon the creamy cognac sauce over the steaks and garnish with freshly chopped parsley.

Serving and Storage Tips: