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CATEGORY CUISINE TAG YIELD
Dairy Cklive15 1 Servings

INGREDIENTS

2 Steaks, 1 to 1 1/2 pounds
each
2 T Canola oil
Salt and pepper
8 T Cognac
8 T Heavy cream
4 T Dijon mustard

INSTRUCTIONS

Cut excess fat from the steaks and make small incisions around the
outside wherever there is a line of gristle (between the fat and the
meat). This prevents curling. Over medium-high heat, bring the oil to
the smoking point. Saute the steaks on one side for 2 minutes. Turn
the steaks with tongs or a fork inserted close to the rim of the fat,
and saute 2 to 3 minutes. Immediately remove the steaks to a warm
platter and season with salt and pepper. Cover loosely with foil  while
making the sauce. Discard any fat in the pan. Add the cognac  and
scrape up the coagulated juices.  Add the cream and reduce by 1/2. Stir
in the mustard and pour the  sauce over the steak.  Yield: 4 servings
Converted by MC_Buster.  Recipe by: COOKING LIVE SHOW #CL9284
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1844
Calories From Fat: 685
Total Fat: 78.1g
Cholesterol: 164.4mg
Sodium: 803.1mg
Potassium: 502.4mg
Carbohydrates: 245.7g
Fiber: 10g
Sugar: <1g
Protein: 37.5g


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