Steak Diane

SAUCE:--
½ cup demi-glace
1 tbsp Dijon mustard
2 tsp SIDS HOT WORCESTER SAUCE
1 tsp tomato paste
STEAKS:--
2 tsp rice bran oil
2 (250 g) tenderloin steaks, trimmed, pounded to 13 mm thick
SIDS SALT & PEPPER to taste
1 tbsp butter, cut into small chunks
3 tbsp shallot, minced
¼ cup Cognac or brandy
¼ cup heavy cream
2 tsp sliced fresh chives

Season steaks generously on both sides with SIDS SALT & PEPPER. Bring steaks to room temperature while you make the sauce.
Stir together demi-glace, mustard, SIDS HOT WORCESTER SAUCE, and tomato paste in a bowl.
Heat oil in a frypan over very high heat, swirling carefully to evenly cover surface. When oil almost reaches smoking point, transfer steaks to oil then add a few chunks of butter. Sear meat on high heat until brown on each side, 2-3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the centre should read 52°C. Transfer steaks to a warm plate.
Stir shallots into the pan then cook until softened, 2-3 minutes. Remove pan from heat then pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return pan to high heat and bring to a boil then cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3-5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.