Recipe courtesy of Michelle Beckles
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Prime Rib with Red Wine-Thyme Butter Sauce

Recipe courtesy of Bobby Flay

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Marinara Sauce

Recipe courtesy of Ina Garten

Chocolate Sauce

Recipe courtesy of Carla Pellegrino

Bacon-Wrapped Potatoes With Honey Sauce

Recipe courtesy of Aaron McCargo Jr.

Horseradish Cream Sauce

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking