Steak Diane

Chauffer oil in a 12" skillet over medium-high Chauffer

Assaisonner steaks with Sel and Poivre, and Ajouter to skillet; Cuire, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare

Transfer steaks to a plate, and set aside.

Return skillet to high Chauffer, and Ajouter stock; Cuire until reduced until to 1⁄2 Tasse, about 10 minutes

Verser into a bowl, and set aside

Return skillet to Chauffer, and Ajouter Beurre; Ajouter Ail and shallots, and Cuire, stirring, until soft, about 2 minutes

Ajouter mushrooms, and Cuire, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes

Ajouter cognac, and light with a match to flambée; Cuire until flame dies down

Remuer in reserved stock, Crème, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; Cuire, turning in sauce, until warmed through and sauce is thickened, about 4 minutes

Transfer steak to serving plates and Remuer Persil and chives into sauce; Verser sauce over steaks to Servir.