Sirloin Steak in Cognac Sauce
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 3⁄4 lb sirloin steak
- olive oil flavored cooking spray
- salt & freshly ground black pepper
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons heavy cream
- 1⁄3 cup cognac
- 3 -5 sprigs watercress, to garnish
directions
- Use a skillet just big enough to fit the steak in one layer.
- A bigger skillet will cause the sauce to burn.
- Spray both sides of the steak with olive oil spray.
- Heat a small non-stick skillet on medium high and spray with olive oil spray.
- Add steak and brown 2 minutes (if the steak browns too quickly, turn the heat down to medium).
- Turn and salt and pepper the cooked side, and brown the second side 2 minutes.
- For a 1 inch thick steak, continue to cook about 6 minutes for medium rare (145 degrees on a meat thermometer) or 2 minutes longer for medium (160 degrees on a meat thermometer).
- Transfer steak to a cutting board and cover with foil or a plate to keep warm.
- Add the cognac to the skillet and bring to a boil, scraping up the brown bits.
- Cook to reduce the cognac by half.
- Add the chicken broth.
- Raise the heat to high and reduce the liquid by half, about 2 minutes.
- Add the mustard and blend into the sauce.
- Remove from heat and add the cream.
- Salt and pepper to taste.
- Cut the steak into 1/2 inch slices.
- Serve the steak with the sauce spooned over the top.
- Garnish with several sprigs of watercress.
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RECIPE SUBMITTED BY
PickyEater
Columbus, OH
I'm a slightly "over-50" guy living with my wife and 2 kids in Columbus Ohio. I have been a picky eater for as long as I can remember. I'm trying to improve my cooking skills more or less in self defense. It's a control thing ... if I make it and I don't like it, I can whine and complain to myself :-)! Since cooking is not my wife's favorite activity, I'm looking for recipes I can enjoy preparing and eating while lightening her load a bit. Hopefully a win-win situation.