Prep 25 mins
Cook 0 mins
From the Columbus Dispatch (1/12/05), by Linda Gassenheimer - Knight Ridder Newspapers
- 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
- 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.