Ingredients

Sauce Base

2 tablespoons vegetable oil

4 teaspoons tomato paste

2 small onions , chopped medium (about 1 1/3 cups)

1 medium carrot , chopped medium (about 1/2 cup)

4 medium cloves garlic , peeled

1/4 cup water

4 teaspoons unbleached all-purpose flour

1 1/2 cups dry red wine

3 1/2 cups low-sodium beef broth

1 3/4 cups low-sodium chicken broth

2 teaspoons black peppercorns

8 sprigs fresh thyme

2 bay leaves

Steaks

2 tablespoons vegetable oil

4 strip steaks (about 12 ounces each), trimmed of all excess fat and pounded to even 1/2-inch thickness

Sauce

1 tablespoon vegetable oil

1 small shallot , minced (about 2 tablespoons)

1/4 cup Cognac

2 teaspoons Dijon mustard

2 tablespoons unsalted butter (cold)

1 teaspoon Worcestershire sauce

2 tablespoons minced fresh chives

Preparation

  1. For the Sauce Base: Heat oil and tomato paste in Dutch oven over medium-high heat; cook, stirring constantly, until paste begins to brown, about 3 minutes. Add onions, carrot, and garlic; cook, stirring frequently, until mixture is reddish brown, about 2 minutes. Add 2 tablespoons water and continue to cook, stirring constantly, until mixture is well browned, about 3 minutes, adding remaining water when needed to prevent scorching. Add flour and cook, stirring constantly, 1 minute. Add wine and, using a heatproof rubber spatula, scrape up browned bits on bottom and sides of pot; bring to boil, stirring occasionally. Add beef and chicken broths, peppercorns, thyme, and bay; bring to boil and cook, uncovered, scraping bottom and sides of pot with spatula, until reduced to 2 1/2 cups, 35 to 40 minutes.
  2. Strain mixture through fine-mesh strainer, pressing on solids.
  3. For the steaks: Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks. Place 2 steaks in skillet and cook until well browned. Flip steaks and weight with heavy-bottomed pan; continue to cook until well browned on second side. Transfer steaks to large platter and tent with foil. repeat with remaining steaks; transfer second batch of steaks to platter.
  4. For the sauce: Off heat, add 1 tablespoon oil and shallots to now-empty skillet; using skillet’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned, about 45 seconds. Add cognac; let stand until cognac warms slightly, about 10 seconds, then set skillet over high heat. ignite cognac; shake skillet until flames subside, then simmer cognac until reduced to about 1 tablespoon, about 10 seconds. Add sauce base and mustard; simmer until slightly thickened and reduced to 1 cup, 2 to 3 minutes. Whisk in butter; off heat, add Worcestershire sauce, any accumulated juices from steaks, and 1T chives. Adjust seasoning.
  5. Serve steaks with sauce and chives.