What could be better than a juicy steak smothered in a savory, buttery rich cream sauce? Nothing! After searing your steaks, cook up shallots, then drop in some cognac to deglaze, and for a true show-stopping element, flambé! Dijon, Worcestershire, tomato and cayenne add great flavor, and cream adds the essential richness. Don’t delay; serve these incredibly delicious steaks immediately! Get the recipe for Chef John's Steak Diane.