Information
Notes
A typical Parisian dish, with super-intense flavors. You can finish with chicken stock instead of cream if you prefer.
Ingredients
- 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick
- Salt
- 4 teaspoons cracked black pepper, more or less
- 2 tablespoons butter
- 2 tablespoons neutral oil, such as canola or grapeseed
- 1 tablespoon Cognac
- ¼ cup Dijon mustard
- ½ cup heavy cream
Directions
1 Sprinkle the steaks with salt and press about a teaspoon of pepper into each side of the steaks. Put the butter and oil in a 10- or 12-inch skillet and turn the heat to medium-high. When the butter melts, turn the heat to high and add the steaks. Cook until almost done, 3 to 4 minutes per side for rare. Turn off the heat and transfer the steaks to a warm platter in a low oven.
2 Add the Cognac to the pan, turn the heat to low, and stir, then add the mustard and cream. Bring to a boil, then reduce the heat to low.
3 Add the steaks and any accumulated juices to the sauce, turn once or twice, and serve.
Nutritional Information
Nutritional information is based on using 1.5lbs of boneless rib-eye or sirloin steaks.