Steak Diane

16 ounce New York strip steak, short loin or sirloin strip
Salt
Freshly ground black pepper
2 tablespoons unsalted butter, divided
3 tablespoons finely minced shallots
6 tablespoons cognac or other good brandy, divided
2 tablespoons dry white wine or dry vermouth
2 teaspoons Dijon mustard
2 tablespoons A-1 steak sauce
1/2 cup beef broth
2 tablespoons heavy cream
2 tablespoons finely snipped chives

Trim all outside fat off the steak. Cut the steak in half horizontally,
creating 2 6-ounce steaks. Pound the steaks lightly to flatten them to
1/4-inch thick. Season them liberally on both sides with salt and freshly
ground black pepper. Heat a 12-inch skillet until a drop of water dances
on the surface. Add 1 tablespoon of the butter. As soon as the foam
subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to
a plate. Immediately adjust the heat under the pan to low. Add the second
tablespoon of butter and the shallots. Saute the shallots for 1 minute.
Increase the heat to high. Add 3 tablespoons cognac and flambe, if
desired. Add the wine, and with a wooden spoon, scrape up any browning in
the pan (deglaze the pan). Stir in the mustard and A-1 sauce. Cook for
about a minute, or until the liquid is reduced to a syrup. Add the broth
and continue to boil for about a minute, until reduced to a few
tablespoons. Add the cream and stir well to incorporate. Boil a few
seconds. Taste for seasoning and add freshly ground pepper to taste. Add
the remaining cognac and ignite. When the flames die down, stir in the
chives, taste for salt and pepper, and adjust if necessary. Add the
reserved steaks and their juices (that have accumulated on the plate) to
the simmering sauce. Turn the steaks in the sauce a couple of times, as
the sauce reduces a little more. Place the steaks on individual plates.
Divide the sauce on the steaks. Serve with mashed potatoes.

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