| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 2 |
|
Steaks; 1 to 1 1/2 pounds |
|
|
; each |
| 2 |
tb |
Canola oil |
|
|
Salt and pepper |
| 8 |
tb |
Cognac |
| 8 |
tb |
Heavy cream |
| 4 |
tb |
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.
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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”