A 1930's classic from tableside service restaurants. Served over sour cream mashed Yukon gold potatoes with steamed asparagus. You may drastically reduce the prep time by skipping the dry brining phase. It isn't necessary.

Dry brine the steak. Pat the steak dry very well and season heavily with salt on both sides. Place in the refrigerator (open air) overnight.

Cook the steak. Melt 2 tbsp of butter with 1 tbsp of avocado oil in a skillet over medium-high heat and add the steak (season with black pepper) to the pan. Sear on both sides for 3-4 minutes until well browned. Remove and tent with foil to rest.

Add diced shallot and sliced mushrooms to the pan and sauté for 2-3 minutes then stir in 2 tsp of tomato paste. Mix well and allow the color to deepen for about 2-3 minutes.

Add 3 tbsp of brandy to deglaze the pan and reduce until the brandy is mostly evaporated.

Stir in 1/4 cup of heavy cream, 1 tsp of Dijon mustard, and 1 tsp of Worcestershire sauce. Cook until thickened, about 2-3 minutes.

Serve the steak over the mashed potatoes with the Diane sauce and steamed asparagus on the side.