T-Bone Steaks Au Cognac

From Pol Martin, a well-known Canadian chef. A delicious steak with mushrooms in a cream sauce.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 4  beef t-bone steaks, 1-inch thick
• 1  tablespoon butter
• 1  lb fresh mushrooms, cleaned and sliced
• 2  shallots, chopped
• 1  tablespoon fresh parsley, chopped
• 1⁄4 cup cognac
• 2⁄3 cup heavy cream
•  salt and pepper
• 3  drops Tabasco sauce
• 3  drops lemon juice

Directions

1. Preheat oven to 150ºF.
2. Cook steaks in two batches using the following procedure. Heat half of oil in large frying pan. When hot, add meat and cook 4 to 5 minutes over high heat.
3. Turn meat over, season well and continue cooking 4 to 5 minutes. Remove meat from pan and keep steaks hot in oven.
4. Add butter, mushrooms, shallots, and parsley to pan. Season well and cook 4 to 5 minutes over medium heat.
5. Pour in cognac and cook 3 minutes over high heat.
6. Add cream and Tabasco sauce. Cook 5 to 6 minutes on high heat. Mix in lemon juice and serve with steaks.