Steak Diane meets Southern hospitality

Steak Diane is a classic, slightly retro dish made by coating perfectly cooked steak in a cream sauce. The special touch? The steak is flambéed – usually tableside. In the recipe below, the flames stay safely in the kitchen – and the dish takes on a decidedly Southern flair.
To make this recipe, you'll first cook steaks in a tasty combo of butter and olive oil. A pan sauce is made by adding reduced beef stock, mustard, and cream. A hint of heat from Tabasco and cayenne and a glug of southern whiskey make this dish sing. Serve with mashed potatoes or crusty bread to mop up all that delicious sauce.

1 cup low-sodium beef stock
2 tablespoons butter
1 tablespoon olive oil
4 (6-ounce) steaks, pounded to about 1 inch thickness
2 scallions, minced
2 cloves garlic, minced
½ cup whiskey
¼ teaspoon cayenne pepper
1 tablespoon Dijon mustard
½ cup heavy cream
Tabasco, to taste