I first tried Steak Diane at my mother-in-law's home. Fantastic! She gave us her recipe, but I wanted to add a little more to it so I've been on the hunt. Until, I found this recipe on the Food Network.com via Emeril Lagasse (a famous chef who calls Sandestin home – or so I've read). The only thing I left off of his recipe is the veal stock.
Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.