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Pan-Fried Steaks with Mustard Cream Sauce

Source of Recipe


Adapted from "The Bistros, Brasseries & Wine Bars of Paris"






List of Ingredients



• 4 sirloin steaks, 3/4- to 1-inch thick (8 to 10 ounces each)
  
• Salt and freshly ground black pepper
  
• 2 Tbsp unsalted butter
  
• 2 Tbsp vegetable oil
  
• 1/4 cup cognac
  
• 1/4 cup half-and-half
  
• 4 tsp Dijon mustard
  






Instructions



1. Remove the steaks from the refrigerator 30 to 45 minutes before cooking. Pat dry with paper towels, and season with salt and pepper to taste.
   
   
2. Heat the butter and oil in a large cast-iron or heavy skillet over moderately high heat until hot but not smoking. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer to a warm platter and cover loosely with aluminum foil.
   
   
3. Remove the skillet from the heat and add the cognac. Using a wooden spoon, scrape up any flavorful bits that are stuck to the pan and stir for 20 to 30 seconds, or until the liquid has reduced by half. Reduce the heat to medium and return the skillet to the stove top. Using a whisk, add the half-and-half, mustard, and salt and pepper to taste, and simmer so that bubbles just break the surface, about 1 minute, or until the sauce thickens. Stir in any meat juices from the warm platter.
   
   To serve, place each steak on a plate and spoon the sauce over it.
   
   Makes 4 servings.