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Spices/Sauces/Rubs | |
| 2 tablespoons unsalted butter 1 small shallot, minced 1 garlic clove, minced or pressed 4 ounces button mushrooms, sliced ¼ inch thick salt and pepper, to taste ¼ cup Cognac 2 teaspoons Dijon mustard ¼ cup heavy cream ¼ cup beef stock +1/4 cup if cooking steaks on grill/separately 1 tablespoon Worcestershire sauce 1 tablespoon finely chopped scallions 1 teaspoon finely chopped fresh flat-leaf parsley hot sauce, to taste | |
| If cooking steaks in a fry pan, cook the steaks you plan to pair with the sauce. Transfer steaks to a plate and wrap in foil. If not add 1/4 cup beef broth to the fry pan and reduce to 1/4. Add the butter to the pan and melt over medium-high heat. Add the shallot and garlic and cook until fragrant, about 30 seconds. Add the mushrooms and season with salt and pepper to taste. Cook until softened, about 3 minutes. Add the cognac and cook until completely evaporated. Stir in the mustard and cream. Cook for 1 minute. Add the beef stock, Worcestershire sauce, chopped scallions, parsley, and hot sauce to taste. Season with salt and pepper. Add the steak and any juices from the plate. Turn to coat with sauce. Simmer until heated through, about 1 minute. Serve steaks with sauce spooned over the top. | |
Unrated | |
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