Crockpot Steak Diane

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   Prep:

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   1) Slice the mushrooms and shallots.

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   2) Bring salted beef to room temperature for about 30 minutes.

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   3) Chop chives and parsley fine.

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   4) Plug in the crockpot and get it hot.

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   Cooking:

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   1) Heat a heavy pan on med-high to high until hot and then drop in the butter. Once it turns brown and starts to smoke a bit, add the beef (don't overcrowd the pan, work in batches if you need to) and brown on each side for 1 to 2 minutes.

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   2) Once browned, move the steaks to the crockpot. Add the sliced mushrooms, parsley, chive and pepper as a layer on top of the meat.

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   3) Keeping the pan hot, add the shallots to the pan and sweat for a few minutes, stirring constantly. Finish deglazing the pan with the beef broth and then pour the whole thing on top of the mushrooms and beef.

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    4) Cover and cook for 6 to 8 hours on low (4 to 5 on high).

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    5) 30 minutes before you're ready to serve, add the cognac, recover and smell the magic happen.

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    6) Remove the steaks to a large bowl and tent loosely with foil.

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    7) Using a colander over a saucepan, separate the mushrooms and the sauce. Add the mushrooms to the bowl with the beef and retent.

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    8) Using a roux or flour slurry, create a thickened gravy in the saucepan. Feel free to add more broth and reduce for a few minutes if you think you need more.

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    9) Serve with green beans and rice or homemade french fries, ladling the mushrooms and sauce and some additional fresh chopped parsley as you like it.

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    10) Enjoy.

No additional tips available.