Steak w/ cognac sauce

I made this recipe a few days ago to go with some leftover top sirloin I had. While I’m usually the type of person who does not like sauces with my red meat – I’d never dream of using anything besides salt with a NY steak or a ribeye – I don’t find top sirloin to be that tasty by itself. This sauce was quick to make and delicious. As usual, I got the recipe at epicurious.com

My main adaptation was using “Better than Bouillon” bases and reducing the amount of water. You can use broth cubes/granules in the same proportions. This sauce is enough for two steaks plus whatever starch you are serving with them.

    -2 Tbsp. unsalted butter
    -2 shallots, chopped
    -1 tsp. brown sugar
    -3/4 cup water
    -1 tsp. Chicken broth base
    -1/2 tsp. Beef broth base
    -1/2 cup Cognac or Brandy
    -1/4 cup whipping cream
    -2 steaks
    -salt & pepper

Sauté shallots until tender on 1 Tbsp of butter in a saucepan over medium heat. Stir in sugar and cook for 1 minute. Add the broths, the broth bases and the cognac. Mix well and cook until reduced to 1/2 cup, about 10 minutes. Mix in the whipping cream and set aside.

Sprinkle steaks with salt. Melt 1 Tbsp. of butter on a heavy skillet or frying pan. Add the steaks and cook over medium-heat, about 4 minutes per side. Remove. Add the sauce to the skillet and warm up, scrapping any browned bits. Season with salt and pepper.

Marga’s Best Recipes

Leave a Comment

Filed under Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *