Sirloin Steak in Cognac Sauce

"From the Columbus Dispatch (1/12/05), by Linda Gassenheimer - Knight Ridder Newspapers"
 
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Ready In:
25mins
Ingredients:
8
Serves:
2
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ingredients

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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

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.
 
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