{"id":949,"date":"2011-02-24T08:45:04","date_gmt":"2011-02-24T08:45:04","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=949"},"modified":"2011-06-02T03:55:07","modified_gmt":"2011-06-01T19:55:07","slug":"steak-w-cognac-sauce","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2011\/02\/steak-w-cognac-sauce\/","title":{"rendered":"Steak w\/ cognac sauce"},"content":{"rendered":"<p>I made this recipe a few days ago to go with some leftover top sirloin I had. While I&#8217;m usually the type of person who does not like sauces with my red meat &#8211; I&#8217;d never dream of using anything besides salt with a NY steak or a ribeye &#8211; I don&#8217;t find top sirloin to be that tasty by itself.  This sauce was quick to make and delicious.  As usual, I got <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Beef-Medallions-with-Cognac-Sauce-100654\">the recipe<\/a> at epicurious.com<\/p>\n<p>\nMy main adaptation was using &#8220;Better than Bouillon&#8221; 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.<\/p>\n<p><ul>\n-2 Tbsp. unsalted butter<br \/>\n-2 shallots, chopped<br \/>\n-1 tsp. brown sugar<br \/>\n-3\/4 cup water<br \/>\n-1 tsp. Chicken broth base<br \/>\n-1\/2 tsp. Beef broth base<br \/>\n-1\/2 cup Cognac or Brandy<br \/>\n-1\/4 cup whipping cream<br \/>\n-2 steaks<br \/>\n-salt &#038; pepper\n<\/ul>\n<p>\nSaut\u00e9 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.<\/p>\n<p>\nSprinkle 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.<\/p>\n<p>\n<a href=\"\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made this recipe a few days ago to go with some leftover top sirloin I had. While I&#8217;m usually the type of person who does not like sauces with my red meat &#8211; I&#8217;d never dream of using anything besides salt with a NY steak or a ribeye &#8211; I don&#8217;t find top sirloin [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[92,93,94],"class_list":["post-949","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-beef","tag-steak","tag-top-sirloin","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/949","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=949"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/949\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=949"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=949"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=949"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}