Perfect Steak Diane Sauce

Joshua Weissman has the sauce.

Prep:

Cook:

Serves:

people

Ingredients

Begin by melting butter in a large cast iron or saute pan. Add shallot and garlic to the pan and cook until translucent.
Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off.
Add beef stock and demi glaze to the pan and reduce until the sauce is thick enough to coat the back of a spoon.
Add mustard, Worcestershire sauce, and tabasco. Whisk together to combine. Then add heavy cream and reduce until the sauce can coat the back of a spoon.
Whisk in chopped parsley and season to taste with salt and pepper.

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