By Normaone on April 21, 2003
Photo by hepcat1
Photo by hepcat1
"This is another yummy and easy steak recipe. It can be easily doubled or tripled making it perfect for company."
Serving Size: 1 (590 g)
Servings Per Recipe: 2
"Oh La La!! I had to do a little remodeling, out of shallots wo I used valdalia onions. Since I had left over flat iron steak, we used this sauce as a topper. It was delish. We'll certainly keep this sauce in mind next time we have steak."
"This was the centerpiece of one of the best meals I've made. I loved this recipe. I used bourbon instead of cognac (because I thought it might be sweeter). I didn't end up using cornstarch and I am glad I didn't. The sauce, while less like a gravy, seeped into the steak and made for wonderful flavor. Also, my butcher was out of tenderloin, so I actually bought a thick steak for two. It was nice for Valentine's Day but I had to put it in the oven for ten minutes before putting it on the skillet - - and it came out wonderfully. Thank you so much for this recipe!!!!!!"
"My husband made this for our anniversary dinner on New Year's Eve, it was absolutely divine! Thank's for a keeper."
"I served the sauce over filet mignon. The taste was fantastic and the presentation was beautiful! Thanks for the recipe"
"As soon as we sat down and started eating, I exclaimed "I think this is one of my favorite meals. EVER." Oh MAN is this ever good! We added cornstarch (thanks, Kristy) and made a lot more sauce, which we drizzled over mashed potatoes. We also subbed green onions for the chives. High rotation for special occasions! Thanks!"
"This dish was DELICIOUS. Very simple to make and the taste was just fabulous. The sauce has a great taste but really lets the flavor of the meat shine through. Don't substitue for a lesser cut of meat! The only slight markdown I could give this recipe would be for the thinness of the sauce, but it really didn't matter much, I just prefer a thicker sauce. Next time I am going to try a little corn starch to see if it can be thickened up a bit. I also used a very good cognac, and am curious to see what it would be like with a cheaper choice, which is what I'll try next time to compare. I will absolutely make this meal again and again. Thanks, Normaone, for sharing this great recipe!"