cleaning off my desk - Steak Diane

from NYT Mark Bittman, the Minimlist, with my adaptations

2 6oz fillets
salt and pepper
1 TBL oliveoil
2 TBL butter
1 TBL minced shallots or onion
1 tsp Dijon mustart
1 tsp Worcest.sauce or to taste
1/2 cup heavy cream (or 1/2&1/2)
Chopped fresh chives or parsley [ not just for looks, flavor,too]

Flatten slightly with palm of hand or mallet - to 1 inch thick
Season - be generous with pepper
In skillet just large enough to hold quantity of steaks
Combine oil and 1 TL butter
Sear steaks on both sides until just brown, about 2 min per side.
Remove to platter

Wipe pan clean [ah- this is to get rid of butter residue that can go black]
Add other 1 TBL of butter and shallot or onion
Cook about 2 minutes, until tender [if butter starts to look like it is burning, add bit of oil]
Stir in mustard, Worcest., cream
Salt and fair amount of pepper [just mallet-cracked for more aroma]
Stir - adjust seasoning
Return meat and accumulated juices to pan, turning it over a few times til it cooks to your liking - another 1-2 min for medium-rare
Remove to plate, add lemon [maybe optional, will change taste]
Coat with sauce -
Garnish with chives or parsley.