NOTE: You don't need to flambé this if the idea freaks you out (as it does me, but then I'm accident-prone); just add the Cognac along with the broth and cream and let it cook down a bit. This recipe has a lot of my favorite things.
2 Tbsp coarsely ground black pepper
6 beef fillet steaks, 1/2 to 3/4 inches thick
1 Tbsp vegetable oil
3 Tbsp Cognac or brandy
1 14 1/2 oz. can reduced-sodium beef broth
3/4 c heavy cream
2 tsp Dijon mustard
- Press 1/2 tsp pepper into each side of the fillets.
- Heat oil in a 12-inch skillet over medium-high heat. Add steaks and cook (2 min. per side for medium-rare). Remove skillet from heat.
- Add Cognac to skillet. Ignite with a long fireplace match; as soon as the flames subside, remove steaks to a plate.
- Add broth, cream, and mustard to skillet and return pan to heat. Bring to a boil and let sauce reduce to about one cup, 8 to 10 minutes. Spoon sauce over steaks and serve immediately.
Beverly Cox. 365 Great 20-Minute Recipes. (HarperCollins. New York: 1995), 170.
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