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Cognac Sauce? Anyone have a great recipe for steak, Steakhouse style???
- Thread starter aussiedog
- Start date
Hi jules - here is a great one from CI - REC: Pan-Seared Steaks with Cognac and Mustard Pan Sauce
They are fabulous!
Pan-Seared Steaks
Serves 4
To cook two steaks instead of four, use a 10- inch skillet and halve the sauce ingredient quantities. Pan sauces cook quickly, so prepare the ingredients before you begin cooking the steaks. Use a heavy skillet with a nonreactive cooking surface.
4 boneless 8-ounce rib-eye or top loin steaks, 1 to 1 1/4 inches thick, thoroughly dried with paper towels
Salt and ground black pepper
1. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.
2. Lay steaks in pan, leaving 1/4 inch of space between each; reduce heat to medium- high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks, cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to a large plate and tent with foil to keep warm while preparing the sauce.
Cognac and Mustard Pan Sauce
Makes about 1/2 cup, enough to sauce 4 steaks
2 medium shallots, minced (about 1/4 cup) 1 teaspoon brown sugar
1/4 cup cognac
3/4 cup canned low-sodium chicken broth
1 tablespoon juice from 1 lemon
1 tablespoon plus 1 teaspoon whole grain mustard 3 tablespoons unsalted butter, cut into 6 pieces 2 teaspoons minced fresh tarragon leaves
Salt and ground black pepper
To same skillet used to cook the steaks (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using the pan's residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.
Return skillet to high heat, add cognac and broth; bring to a boil, scraping up brown bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes.
Add lemon juice and mustard; cook to blend flavors, about 1 minute longer.
Off heat, whisk in butter until melted and sauce is thickened and glossy. Add tarragon and season to taste with salt and pepper; spoon over steaks and serve immediately.
Cook's Illustrated-September & October 2000
They are fabulous!
Pan-Seared Steaks
Serves 4
To cook two steaks instead of four, use a 10- inch skillet and halve the sauce ingredient quantities. Pan sauces cook quickly, so prepare the ingredients before you begin cooking the steaks. Use a heavy skillet with a nonreactive cooking surface.
4 boneless 8-ounce rib-eye or top loin steaks, 1 to 1 1/4 inches thick, thoroughly dried with paper towels
Salt and ground black pepper
1. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.
2. Lay steaks in pan, leaving 1/4 inch of space between each; reduce heat to medium- high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks, cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to a large plate and tent with foil to keep warm while preparing the sauce.
Cognac and Mustard Pan Sauce
Makes about 1/2 cup, enough to sauce 4 steaks
2 medium shallots, minced (about 1/4 cup) 1 teaspoon brown sugar
1/4 cup cognac
3/4 cup canned low-sodium chicken broth
1 tablespoon juice from 1 lemon
1 tablespoon plus 1 teaspoon whole grain mustard 3 tablespoons unsalted butter, cut into 6 pieces 2 teaspoons minced fresh tarragon leaves
Salt and ground black pepper
To same skillet used to cook the steaks (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using the pan's residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.
Return skillet to high heat, add cognac and broth; bring to a boil, scraping up brown bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes.
Add lemon juice and mustard; cook to blend flavors, about 1 minute longer.
Off heat, whisk in butter until melted and sauce is thickened and glossy. Add tarragon and season to taste with salt and pepper; spoon over steaks and serve immediately.
Cook's Illustrated-September & October 2000