Sirloin Steak in Cognac Sauce

Total Time
25mins
Prep 25 mins
Cook 0 mins

From the Columbus Dispatch (1/12/05), by Linda Gassenheimer - Knight Ridder Newspapers

Ingredients Nutrition

Directions

  1. Use a skillet just big enough to fit the steak in one layer.
  2. A bigger skillet will cause the sauce to burn.
  3. Spray both sides of the steak with olive oil spray.
  4. Heat a small non-stick skillet on medium high and spray with olive oil spray.
  5. Add steak and brown 2 minutes (if the steak browns too quickly, turn the heat down to medium).
  6. Turn and salt and pepper the cooked side, and brown the second side 2 minutes.
  7. 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).
  8. Transfer steak to a cutting board and cover with foil or a plate to keep warm.
  9. Add the cognac to the skillet and bring to a boil, scraping up the brown bits.
  10. Cook to reduce the cognac by half.
  11. Add the chicken broth.
  12. Raise the heat to high and reduce the liquid by half, about 2 minutes.
  13. Add the mustard and blend into the sauce.
  14. Remove from heat and add the cream.
  15. Salt and pepper to taste.
  16. Cut the steak into 1/2 inch slices.
  17. Serve the steak with the sauce spooned over the top.
  18. Garnish with several sprigs of watercress.

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