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Ingredients
- 2 x Steaks, 1 to 1 1/2 pounds each
- 2 Tbsp. Canola oil
- Â Â Salt and pepper
- 8 Tbsp. Cognac
- 8 Tbsp. Heavy cream
- 4 Tbsp. Dijon mustard
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/fry the steaks on one side for 2 min. Turn the steaks with tongs or possibly a fork inserted close to the rim of the fat, and saute/fry 2 to 3 min. Immediately remove the steaks to a hot platter and season with salt and pepper. Cover loosely with foil while making the sauce. Throw away any fat in the pan. Add in the cognac and scrape up the coagulated juices.
- Add in the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 319g | |
| Calories 959 | |
| Calories from Fat 658 | 69% |
| Total Fat 74.81g | 94% |
| Saturated Fat 29.85g | 119% |
| Trans Fat 0.12g | |
| Cholesterol 164mg | 55% |
| Sodium 728mg | 30% |
| Potassium 175mg | 5% |
| Total Carbs 6.55g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.65g | 0% |
| Protein 5.08g | 8% |
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