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
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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By gfishkins_11262793
Lodi, CA
on December 31, 2011
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This was a hit - I did not use any acohol - just the beef broth. This was served for our New Years Eve dinner of filet menion as a side sauce - the people had never had a sauce like this before --THEY LOVED IT!!!
By jenniferoverhol...
Moorpark, CA
on December 27, 2009
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Substituted red wine (cabernet sauvignon for the cognac. Turned out great.
By cassie.maldonad...
Visalia, 43
on October 14, 2009
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I was looking for this sauce to recreate a sandwich that my husband and I love and we 100% found it in this sauce! I used brandy instead of cognac. I pan seared a sirloin roast with a herb and spice crust then roasted in the oven til medium let cool then sliced thin placed on a sliced Italian baguette with sauteed onions and some of this amazing sauce. AMAZING! Just make sure to really crush the peppercorn thoroughly some people don't bite into them.
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