Steak Diane

This one is a winner that comes from The Pioneer Woman.  My youngest stated that it was the best meat he'd had and then proceeded to eat it one piece at a time until there wasn't anything left.  He even ate the gravy (he's my picky child)! 

Ingredients*
(2) 8-oz Strip Steaks
Kosher salt, to taste
Black pepper, to taste
2 Tbsp. butter
2 Tbsp. Olive oil
(1) small red onion, finely diced
(3) garlic cloves, sliced
1 tsp. fresh thyme leaves
1/2 cup brandy
1 cup heavy cream
1 Tbsp. whole-grain mustard
1 Tbsp. Balsamic reduction
3 Tbsp. minced chives, for sprinkling

Directions

1. Heat a large heavy-bottomed skillet over medium-high heat.
2. Season all sides of the steaks generously with salt and pepper.
3. Heat the butter and oil in the skillet. Add the steaks, and cook to the desired temperature, about 3 minutes per side for medium-rare (130°F internal temperature). Remove the steaks to a cutting board to rest.
4. Add the onion, garlic, and thyme to the steak drippings in the skillet, and cook over medium-high heat, stirring, to soften, 2 to 3 minutes. Remove the skillet from the heat. Add the brandy and stir to combine. Return to the heat and deglaze the pan, scraping the bottom with a wooden spoon to release all the flavorful bits. Stir in the heavy cream, mustard, and balsamic reduction, and bring to a simmer. Season with a pinch of salt and pepper, and let cook to thicken, about 2 minutes. Remove from the heat.
5. To serve, slice the steaks and shingle the pieces on a platter or plates. Spoon the sauce on top and sprinkle with the chives.

* I have to be honest, I made quite a few adjustments to this recipe mainly because I didn't have or couldn't find everything on the ingredient list.  Here are my substitutions.

• I used flank steak because I wanted a cheaper option than strip steak
• I did not add the onions (my family doesn't like them)
• I used dried Thyme because I didn't have fresh
• I substituted apple juice for the brandy
• I used regular mustard instead of whole-grain mustard
• I did not have chives

It still tasted amazing!