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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 16-oz boneless New York strip steak, short loin or sirloin strip)
Salt
Freshly ground black pepper
2 tbsp (1/4 stick) unsalted butter, divided
3 tbsp finely minced shallots
6 tbsp cognac or other good brandy, divided
2 tbsp dry white wine or dry vermouth
2 tsp Dijon mustard (preferably imported)
2 tbsp A-1 steak sauce
1/2 cup beef broth
2 tbsp heavy cream
2 tbsp finely snipped chives
Trim all outside fat off steak. Cut the steak in half horizontally, creating 2 6-oz steaks. Pound the steaks lightly to flatten them to 1/4 inch thick. Season them liberally on both sides with salt and freshly ground black pepper.
Heat a 12 inch skillet until a drop of water dances on the surface. Add 1 tbsp of the butter. As soon as the foam subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to a plate.
Immediately adjust the heat under the pan to low. Add the second tbsp of butter and the shallots. Saute the shallots for 1 minute. Increase the heat to high. Add 3 tbsp cognac and flambe, if desired. Add the wine, and with a wooden spoon, scrape up any browning in the pan (deglaze the pan). Stir in the mustard and A-1 sauce. Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tbsp. Add the cream and stir well to incorporate. Boil a few seconds. Taste for seasoning and add freshly ground pepper to taste.
Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary. Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce. Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates. Divide the sauce on the steaks. Serve with mashed potatoes or rice, or at least some bread to mop up the sauce. Serves 2.
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STEAK DIANE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 16-oz boneless New York strip steak, short loin or sirloin strip)
Salt
Freshly ground black pepper
2 tbsp (1/4 stick) unsalted butter, divided
3 tbsp finely minced shallots
6 tbsp cognac or other good brandy, divided
2 tbsp dry white wine or dry vermouth
2 tsp Dijon mustard (preferably imported)
2 tbsp A-1 steak sauce
1/2 cup beef broth
2 tbsp heavy cream
2 tbsp finely snipped chives
Trim all outside fat off steak. Cut the steak in half horizontally, creating 2 6-oz steaks. Pound the steaks lightly to flatten them to 1/4 inch thick. Season them liberally on both sides with salt and freshly ground black pepper.
Heat a 12 inch skillet until a drop of water dances on the surface. Add 1 tbsp of the butter. As soon as the foam subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to a plate.
Immediately adjust the heat under the pan to low. Add the second tbsp of butter and the shallots. Saute the shallots for 1 minute. Increase the heat to high. Add 3 tbsp cognac and flambe, if desired. Add the wine, and with a wooden spoon, scrape up any browning in the pan (deglaze the pan). Stir in the mustard and A-1 sauce. Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tbsp. Add the cream and stir well to incorporate. Boil a few seconds. Taste for seasoning and add freshly ground pepper to taste.
Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary. Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce. Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates. Divide the sauce on the steaks. Serve with mashed potatoes or rice, or at least some bread to mop up the sauce. Serves 2.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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