Steak Diane – Adapted from Julia Child’s Steak Diane – beef (top sirloin, prime ), olive oil, soy sauce, salt and pepper (to taste), butter, Pan Sauce: butter, shallot (finely chopped), Cognac, beef broth, Dijon mustard, lemon juice (just a squeeze), Trim the top sirloin of any fat, then slice into 1/2” thick pieces. Place between plastic wrap and pound out to 1⁄4” thickness. ; Place on a plate and drizzle the oil and soy sauce on each piece. Salt and pepper, just slightly.; Stage the pan sauce ingredients near the stove for easy access. Heat a large, heavy skillet on the stove on high. When hot, add the butter and swish around the pan. Place the pounded steaks into the pan in a single layer. Use batches if necessary, so each piece has plenty of space. Sear for a minute to brown the outside, then turn to brown the other side, but maintaining a rare interior. Remove and hold on a platter. ; When all steaks are seared, reduce the heat. Add more butter and shallots. Saute for a minute or two until translucent. Remove from heat (to avoid flare-ups) and add the Cognac. Place back on the heat to cook for 30 seconds, then add the stock and mustard. Heat through, then add the squeeze of lemon juice. ; Place the seared steaks and their juice back in the pan for 30 seconds turning several times to coat both sides with sauce. Taste the sauce and re-season if necessary. Plate and enjoy.; –