Salt the steak and let sit at room temp: Sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.

Mix the broth, Worcestershire sauce, mustard, tomato paste: Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.

Sear the steaks in butter: Melt the butter in a skillet set over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done. If your steak is thick enough to test with an instant-read thermometer, you can use it to check for your desired doneness—rare: 125°F; medium rare: 135°F; medium: 145°F; well done 160°F. If you do not have a thermometer, use the finger test to check the doneness of the meat. When the steaks are done, move to a cutting board and tent with foil. You may need to cook the meat in batches. If you crowd the pan, the meat will steam and won't get the nice sear needed.Simply Recipes / Elise Bauer

Sauté the shallots: While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.

Deglaze the pan with cognac: Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.

Add the broth mixture, then cream: Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes. Stir in the cream and cook for two more minutes. Simply Recipes / Elise BauerSimply Recipes / Elise Bauer

Serve the steak with sauce: If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives. Did you enjoy this recipe? Let us know with a rating and review!