Recipe Category: Main Courses
This classic panfried steak dish is a must have in your repertoire for a fast flashy meal.
|Preparation Time:||10 minutes|
|Cooking time:||15 minutes|
- 4 thin beef steaks
- sea salt and freshly ground black pepper, to taste
- 50g butter
- 3 cloves garlic, crushed
- 1/3 cup cognac or brandy
- 1 tablespoon dijon mustard
- 2 teaspoons tomato ketchup
- 1 teaspoon worcestershire sauce
- 1/4 cup cream
- chopped chives or parsley, for serving
Bring steaks to room temperature and season. Melt half the butter and sear the steaks over high heat until well browned on both sides. Remove and cover to keep warm. Add the remaining butter to the pan and sauté the garlic until softened. Deglaze the pan with cognac, allowing it to flame. Mix in mustard, ketchup, worcestershire and cream, whisking until smooth. Add any juices released from the meat and simmer for a few minutes to reduce if needed. Serve sauce over steaks, sprinkled with chives or parsley.