Steak Diane

Method

1. Pound the beef steak to an even thickness of about 1 cm to ensure quick and uniform cooking.
2. Slice the mushrooms and set them aside while you heat a heavy skillet over high heat until it is smoking hot.
3. Sear the beef steak in the dry skillet for 2-3 minutes per side until a deep brown crust forms, then remove the steak and set it aside to rest.
4. Add the mushrooms to the same skillet and cook over medium-high heat for 3-4 minutes until they release their moisture and turn golden brown.
5. Pour the cognac into the skillet and carefully flambé by tilting the pan to ignite the alcohol, allowing the flames to die down naturally.
6. Stir in the mustard and heavy cream, scraping up any browned bits from the pan, and simmer the sauce for 2-3 minutes until it thickens to a rich, velvety consistency.
7. Return the beef steak to the skillet, spoon the sauce generously over the top, and serve immediately.