This classic steak dish comes out tender every time. The creamy sauce made with shallot, cognac, Dijon, and Worcestershire packs flavor in every bite of delicious Just Bare Angus beef. Recipe courtesy of Platings and Pairings.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 8-ounce Just Bare Top Sirloin Steaks
- 1 small shallot, minced
- ¼ cup cognac or brandy
- ½ cup beef stock
- ⅓ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 tablespoon minced parsley
- 1 tablespoon minced chives
- Kosher salt and freshly ground black pepper, to taste
|Amount Per Serving|
|% Daily Value*|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- Heat butter and oil in a large skillet over medium-high heat. Lightly season steaks with salt and pepper, and add to skillet; cook, about 4-5 minutes per side, until browned and cooked to desired doneness. When the steaks are done, move to a plate and tent with foil.
- Return the skillet to medium-high heat and sauté the shallots for 1-2 minutes, until softened.
- Add the cognac and cook until the cognac is almost evaporated, about 2 minutes, scraping any browned bits from the bottom of the skillet.
- Stir in the broth and bring to a boil over high heat. Cook until thickened, about 2-3 minutes.
- Stir in the cream and cook for 2 minutes.
- Stir in Dijon mustard and Worcestershire, and then return steaks and any accumulated juices to skillet; cook, turning in sauce, until warmed through, about 3 minutes.
- Transfer steak to serving plates and stir parsley and chives into sauce. Season with salt and pepper to taste. Pour sauce over steaks and serve.