Minute Steak With Quickie Cognac Sauce Food

STEAK AU POIVRE

Steps:

• Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
• Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
• Melt the butter and olive oil in a 10-inch carbon-steel pan over medium heat. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat, but do not wipe or scrape the pan clean.
• Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, 5 to 6 minutes. Add the remaining teaspoon of Cognac and season to taste with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

MINUTE STEAK WITH QUICKIE COGNAC SAUCE

Steps:

• Put some oil in a cast-iron skillet over medium heat.
• Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
• Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
• Meanwhile, peel and mince the shallots.
• Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
• Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.

BEEF MEDALLIONS WITH COGNAC SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
• Slice steaks; fan slices on plates. Top with sauce and garnish with chives.

PAN-FRIED STEAK IN COGNAC-PEPPERCORN SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes. Add peppercorns and mash with back of fork. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
• Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
• Slice steak thinly. Transfer steak to platter. Serve with sauce.

COGNAC SAUCE

Steps:

• Melt the butter in a heavy medium-size saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
• Then add the cognac and flame.
• To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
• Holding the pan away from you, allow the flames to die down naturally.
• Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
• Add the mushrooms and continue to simmer 3 to 5 minutes more.
• Season with salt and pepper and serve immediately.