For best results use Certified Angus Beef^® brand

Steak Diane

2 Certified Angus Beef^® flat iron steaks, 8-ounces each, pounded to 1/2-inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-sodium beef broth
1/4 cup heavy cream
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons canola or vegetable oil
1 1/2 tablespoons butter
4 ounces crimini mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced
1/3 cup Cognac or brandy

Season steaks on each side with salt and pepper. In a small mixing bowl or measuring pitcher whisk together broth, cream, Dijon and Worcestershire, set aside.
Heat oil in a skillet over medium-high heat. Sear steaks 3-minutes on each side to develop a brown crust; transfer steaks to a plate; cover with aluminum foil. Turn pan heat down to medium.
Add butter to pan and melt. Add mushrooms and sear 2-3 minutes or until browned, add garlic and shallot; sear an additional 1-2 minutes. Remove pan from burner and add cognac; return pan to heat to deglaze. Simmer for 1 minute, scraping any remnants in the pan.
Add broth mixture to the pan, return to a boil, reduce heat to low and simmer for 6-8 minutes or until sauce thickens enough to coat the back of a spoon.
Return steaks to pan along with any juices and simmer on low for 1 1/2-minutes per side. Plate and pour mushroom sauce over steaks.