steak diane

One of my favorite ways to eat a good steak is either a steak diane or steak bearnaise. Those two sauces are some of the best around, but they have to be made from scratch; that dry stuff in the packets or in the jars, no no! I love going to French restaurants, authentic French restaurants mind you, that make the sauce from scratch; and in some places right in front of you. These are the same places that have no qualms when I ask them for extra sauce, on the side--s'il vous plaît! I am a true sauce junkie. If the sauce is good and is full of flavor then I want more, I want it on the side or I want it slathered on my plate: depending on the meal. I love bearnaise sauce so much that I will put on sunday morning poached eggs. And yes, I have used it on a veggie burger and it was fabulous. I've also used it on hummus rollups.
Are there any other sauce junkies out there? What is your favorite or favorites?

Steak Diane (I have no idea who the original owner of this recipe came from)

2 (6 oz) Filet Mignons (I used sirloin steak this time, worked fine)
1/8 ts salt
1/8 ts freshly ground pepper
2 TB butter
3 ts Dijon mustard
2 TB Shallots, minced
2 TB Butter
2 TB Lemon juice
1 TB Worcestershire sauce
1 TB Fresh chives, minced
3-4 ts Cognac (use the good stuff)
1 TB Fresh parsley, minced

Season both sides of steak with salt and pepper.
Melt 2 TB butter in a heavy skillet; add steaks and cook approximately 4 minutes on each side for medium-rare; about 2 minutes longer per side for medium.
Remove steaks to serving plate and keep warm.
Add into pan drippings, mustard and shallots. Sauté over medium heat 1 minute.
Then 2 TB butter, lemon juice, Worcestershire sauce and chives.
Cook for 2 minutes. Add brandy; pour sauce over steaks.
Sprinkle parsley over the top.
Serves 2.

Serve with thin crispy french fries--a must!