MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak Diane
 Categories: Beef, Vegetables, Herbs, Wine, Booze
      Yield: 6 Servings
 
      4 tb Oil
      4 ts Tomato paste
  1 1/3 c  Onions
    1/2 c  Whole carrots
      4 cl Garlic
    1/4 c  Water
      4 ts Unbleached A-P Flour
  1 1/2 c  Dry red wine
  3 1/2 c  Beef broth
  1 3/4 c  Chicken broth
      2 ts Black pepper
      3 ts Fresh thyme
      2    Whole bay leaves
     48 oz Strip steak
      2 tb Shallot
    1/4 c  Cognac
      2 ts Dijon mustard
      2 tb Butter
      1 ts Worcestshire sauce
      2 tb Chives
 
  FOR SAUCE: Heat 2 tb of oil and tomato paste in a dutch oven over
  medium high heat. stir constantly, until brown, about 3 minutes.
  Add onions, carrot, garlic (all chopped fine). Cook stirring until
  brown about 2 minutes. Add 2 tb water when needed to prevent
  scorching. Add flour cook 1 minute. Add wine, stir bottom of pan to
  get off browned bits. bring to boil. Stir constantly until
  thickened; add beef, chicken broth, and rest of herbs. bring to
  boil and cook uncovered, occasionally scraping bottom and sides
  until reduced to 2-1/2 cups, 35-40 minutes.
  
  Strain mixture pressing solids to get all liquid. About 1-3/4 cups.
  
  FOR STEAKS: Heat 1 tb oil in a 12" skillet over medium high heat.
  until smoking. Meanwhile, season steaks with salt and pepper. Place
  2 steaks (that you have pounded to 1/2" thick, and cut away excess
  fat) in the skillet and cook until well browned 1-1/2 minutes per
  side. Transfer steaks to large platter and tent with foil. Do
  second batch.
  
  FOR SAUCE: Off heat add last of oil and shallot to the now empty
  skillet. Using residual heat cook, stirring frequently until soft
  and brown 45 seconds. Add cognac and let stand until warm
  (10 seconds), then set skillet over high heat. Using long match
  ignite the cognac and shake skillet until flames subside, then
  simmer the cognac until reduced to about 1 tb, 10 seconds. Add
  sauce base, mustard and simmer until thickened and reduced to
  1 cup, 2-3 minutes. Whisk in butter. Off the heat add worchestshire
  sauce and accumulated juices from the steaks, and 1 tb of chives
  (chopped). Season to taste.
  
  Serve steaks with sauce and chives. Immediately.
  
  UDD NOTE: This recipe is included in my archives to help illustrate
  the sillinesses that some people get up to. It stands scant chance
  of being converted to "UDD's Kitchen" status.
  
  RECIPE FROM: https://www.americastestkitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM