Recipe by p00gJr
I went searching for this after having fallen in love with it at Del Frisco's steakhouse. This recipe came from the Food Network, but I tweaked it a bit to make it easier!
- pan juices, from steak
- 1⁄3 cup minced shallot
- 3 garlic cloves, minced
- 1⁄4 cup cognac
- 1 (8 ounce) can beef broth
- 1 tablespoon black peppercorns, coarsely crushed
- 1⁄3 cup heavy cream
- 4 tablespoons cornstarch
- 2 -3 teaspoons Dijon mustard
Directions See How It's Made
- Put about 1 tablespoon of steak grease (if you don't have any yet, I used bacon grease I had in the fridge and it worked just fine) in the bottom of a pan.
- Add shallots and minced garlic to pan and sautee in grease for 1 - 2 minutes, until softened.
- Deglaze with cognac, scraping up bits which cling to the skillet.
- Add beef broth and pepper corns, bring to a boil.
- In a small bowl, combine heavy cream and starch, mix together.
- Whisk cornstarch mixture into sauce and simmer until lightly thickened.
- Whisk in mustard, and pour remaining steak juices from the plate they are resting on into your pan!