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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pan juices from steak |
4 steaks 1-1 1/2 inches |
1/3 cup minced shallot |
1 clove garlic minced |
1/4 cup cognac |
2 cups brown stock or canned beef broth |
1 tablespoon black peppercorn, coarsely crushed |
1/3 cup heavy cream |
4 teaspoons cornstarch |
2 -3 teaspoons dijon mustard |
Directions:
1. Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
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