4 steaks, each 1 cm thick (from ribeye or filet mignon)
to taste salt
2 tablespoons of freshly ground black pepper
1/2 cup butter or margarine (about)
1/2 cup cognac (or substitute with other spirits)
1 1/4 cups beef broth
2 tablespoons chopped fresh parsley
4 steaks, each 1 cm thick (from ribeye or filet mignon)
to taste salt
2 tablespoons of freshly ground black pepper
1/2 cup butter or margarine (about)
1/2 cup cognac (or substitute with other spirits)
1 1/4 cups beef broth
2 tablespoons chopped fresh parsley
Pat the steaks dry with paper towels
Season both sides with salt and freshly ground black pepper, pressing the pepper into the meat with a spatula or knife blade
Let it rest for 1 hour
Heat 2 tablespoons of butter or margarine in a large skillet over medium heat
Sear the steaks according to previous instructions, adding more butter or margarine as needed
If they don't all fit at once, cook them in batches
Remove the steaks from the skillet and keep warm on a platter
Remove the skillet from the heat
Skim off excess fat
Add cognac, scrape up any browned bits from the bottom of the pan, and add beef broth
Bring to a simmer and cook until the sauce has reduced by half
Remove from heat and stir in 4 tablespoons butter or margarine, one at a time, whisking the mixture as each addition is made
Check seasoning and spoon over the steaks
Sprinkle with parsley
Serve 4 portions.
