American | Steak with Cognac-Mustard-Cream Sauce
Posted on April 30, 2013
An easy and tasty sauce to go with steak.
Yield: 4 servings
freshly ground pepper
grapeseed oil or other high-heat neutral oil
3 tablespoons finely minced shallots
1/4 cognac or brandy
1 cup heavy cream
1 tablespoon Dijon-style mustard
Season the steak with salt and pepper. Set on a plate at room temperature, for up to 4 hours, until it is time to cook it.
Preheat oven to 425°F.
Heat oil in a stainless steel or cast iron frying pan just large enough to hold the steak over high heat. Use just enough oil to barely coat the surface of the pan. When the oil is smoking, quickly and carefully place the steak in the oil. When the first side is browned use tongs to flip the steak over to brown the second side. When the second side is browned, transfer the frying pan to the oven. Cook the steak until quite rare, an internal temperature of 105 to 110°F. Transfer the steak to a heated plate and tent with foil.
Place the frying pan along with any fat in it over medium heat. Add the shallots, salt lightly, and cook until lightly browned. It may be necessary to stir the shallots continuously to prevent them from burning, or maybe not, depending on how much fat is present in the frying pan.
Increase the heat to high, and add the cognac or brandy to the frying pan. Deglaze the frying pan while reducing the liquid to a syrup. Add the cream and bring to a boil. Reduce heat and simmer the cream until it is thick. Stir in the mustard and remove from the heat.
The steak should be allowed to rest for at least 10 minutes, if the sauce is done before the time is up, set it aside and keep it warm. When the meat is finished resting, spoon the sauce over the meat and serve.
(Ref. Peter Hertzmann's "Grilled London Broil with Cognac-Mustard-Cream Sauce" recipe.)