Steak Diane

In between two pieces of plastic wrap, gently pound the New York Strip Steak (4) using a meat mallet or rolling pin until they are almost doubled in size and are just less than a quarter-inch thick.

Heat the Extra-Virgin Olive Oil (1/4 cup) in a large skillet on medium-high heat until the oil is hot. Season the steaks with Salt (to taste), Ground Black Pepper (to taste), and Dry Mustard (1 Tbsp). Carefully lay the steaks in the hot oil and cook for approximately 4 minutes, until well caramelized on one side.

Turn the steaks over for about 1 minute and transfer them to warm plates. Reserve warm (searing may need to be done in two batches due to the size of the pounded steaks).

Pour half of the remaining fat from the pan and discard, leaving the other half of the fat in the pan. Add the Shallot (1/4 cup) and cook over medium heat for 3-4 minutes until starting to brown and soften. Remove the pan from the stove and add the Cognac (1/2 cup) away from the heat. Swirl the cognac in the pan to deglaze, return to the stove and reduce to about half its volume. This will happen very quickly in the hot pan.

Whisk the Dijon Mustard (1 Tbsp) into the pan and then add the Heavy Cream (1 1/2 cups) and bring to a boil. When the cream comes to a boil adjust the heat to a steady simmer and reduce it to a sauce consistency. Stir in the 2 Tbsp of Lemon (1), Worcestershire Sauce (1/2 Tbsp), and Fresh Chives (2 Tbsp). Adjust seasoning to taste with Salt (to taste) and Ground Black Pepper (to taste).

Spoon the sauce over the reserved steaks. Serve immediately.