Recipe courtesy of Peter Kump's New York Cooking School
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Steak au Poivre

Recipe courtesy of Alton Brown

Chicken Fried Steak

Recipe courtesy of Alton Brown

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Chili-Lime Flank Steak

Recipe courtesy of Food Network Kitchen

Steak Gaucho-Style with Argentinian Chimichurri Sauce

Recipe courtesy of Bob Blumer

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

Recipe courtesy of Bobby Flay

Beef Bourguignon

Recipe courtesy of Ina Garten

Swedish Meatballs

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories