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Steak Diane

['2 tablespoons unsalted butter', '1 tablespoon vegetable oil', '4 (3/4-inch-thick) flatiron steaks (about 6 oz each)', '1 (16- to 19-ounce) can black-bean soup', '4 scallions, chopped (1 cup)', '1/2 cup water', '2 tablespoons Worcestershire sauce', '2 tablespoons Madeira', '1 tablespoon Dijon mustard', '2 tablespoons chopped flat-leaf parsley']

Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.

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