Sauce Base for Steak Diane—Demi-glace
Why This Recipe Works
We wanted a streamlined Steak Diane recipe with the best cut of steak, a foolproof method for cooking it, a quicker stock, and a leaner sauce. We chose flavorful strip steaks and pounded them to a ½-inch thickness for even browning; made a veal stock substitute using tomato paste, vegetables, red wine, and canned broth; and used this faux veal stock to make the sauce right in the pan in which we cooked the steak, adding cognac and just 2 tablespoons of butter. With these modifications, we were able to get our new Steak Diane recipe on the table in less than an hour.