Great meal for two that can easily be expanded to serve more.
Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes. In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Rub the steaks on both sides with the pepper. When the skillet is very hot, add the steaks, cover partially and cook over high heat until a crust forms on the bottom, about 2 minutes. Turn the steaks over and cook; partially covered, until nicely crusted on the other side, about 2 minutes. Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer the steaks to a plate and keep warm. Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet. Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes. Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and cook over high hear until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in any accumulated juices from the steaks. Season the steaks with salt and transfer to individual plates. Spoon the pan sauce on top and serve.
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Serving Size: 1 Serving (1028g) | ||
Recipe Makes: 2 | ||
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Calories: 1218 | ||
Calories from Fat: 636 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.6g | 94 % | |
Saturated Fat 34.9g | 175 % | |
Monounsaturated Fat 25.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 203.9mg | 63 % | |
Sodium 1287.9mg | 44 % | |
Potassium 1882.6mg | 50 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 19.4g | ||
Protein 47.4g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1218
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