Classic Steak Diane

Heat oven to 350 degrees F.

In a bowl, whisk together the beef broth, Worcestershire sauce, mustard, and tomato paste. Set the mixture aside.

Heat a medium skillet over medium-high heat. Add the butter and oil and let heat for 3-4 minutes.

Season the beef with salt and pepper. Place the beef in the skillet and cook 1 1/2 minutes per side or until browned.

Place the fillets on a rimmed cookie sheet and place in the oven. Bake at 350 degrees F for 10 minutes or until a meat thermometer registers 140 degrees F for medium rare (if more well done is desired, cook longer).

While the steaks are in the oven, drain off all but a little of the fat from the skillet and return to medium-low heat. Add the shallots and cook, stirring, for 1-2 minutes or until they become fragrant. Add the cognac to deglaze the pan. Scrape any cooked on bits from the pan.

Turn the heat to high and and let the liquid cook until the cognac is almost evaporated. Stir in the beef broth mixture and bring to a boil. Reduce the heat to a simmer and let cook for 1-2 minutes.

Add the cream and stir well. Increase the heat to medium-high and cook, stirring constantly, until the sauce thickens (about 2 minutes).

When the beef is cooked to the desire doneness, remove the fillets from the oven and place on individual serving plates.

Pour the sauce through a mesh strainer then drizzle evenly over the steaks. Serve immediately.