INGREDIENTS

INSTRUCTIONS

_ Sprinkle steaks w/ 1 tablespoon cognac and let stand @ room temp.
for 45 minutes. 2)_ In heavy medium skillet, melt 1/2 tablespoon
butter and 1/2 tablespoon oil. rub the steak on both sides w/ the
pepper. when skillet is verry hot add the steaks and cook over high
heat untill crust forms on the bottom(about 2 minutes). turn and cook
on the other side and remove to warmed plate to hold.  3)_ Add the
remaining butter and oul to the same pan. Add the  shallots and cook
over moderately high heat untill translucent(about  3 minutes).  4)_
Add the remaining 3 Tablespoons of cognac to the skillet. ignite  w/ a
match and let burn out on it's own. Add beef stock and reduce to  1/4
cup. Stir in and accumulated juices from the steak.  5)_ Place steaks
on serving plates and ladel pan sauce over the top  and serve. Posted
to MC-Recipe Digest V1 #336  Recipe by: Food & Wine Magazine Feb. 1995
From: kmeade@IDS2.IDSONLINE.COM (The Meades)  Date: Tue, 10 Dec 1996
18:21:48 -0500

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