Sirloin Steak in Cognac Sauce

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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