| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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Attributes:
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Comments:
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You can use the quick brown stock recipe found elsewhere. |
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Serving Suggestions:
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Ingredients:
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4 New York Strip steaks, trimmed and pounded to 1/2" thick Salt and pepper 1-2 tbs. oil 2 tbs. chopped shallot 2 to 2-1/2 cups veal stock 3 tbs. cognac 2 tbs. Dijon mustard 1-2 tsp. Worchestershire sauce 1/4 cup chives, chopped, divided |
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Instructions:
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1. Pound the steaks until they are 1/2" thick. 2. Heat oil in a skillet until very hot, smoking. 3. Add steaks. Do not crowd. Cook in two batches, if necessary. For medium-rare, cook about 1-1/2 minute per side. (If the second side starts to curl, put a heavy pot on the steaks to keep them flat). Remove and reserve tented with foil. 4. Add the shallot to the skillet, off heat, and saute for 1 minute. 5. Add the cognac and flame. Careful! 6. Add the veal stock and bring to a simmer, scraping up all the brown bits from the steaks. Stir in the mustard and the Worchestershire sauce. Stir in 1/2 of the chives. Reduce until there is one cup or so. Stir in any juices from the steaks. 7. Serve steaks with sauce spooned over the top. |
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2007-12-28