Ingredients
2 - 8 ounce New York Steaks
3 tablespoons of butter (clarified)
1 tablespoon coarse black pepper
1 tablespoon of shallots
1 tablespoon of Dijon Mustard
1/4 cup of Cognac
1 cup of demi glace
Dash of Lea & Perrins Worchestershire Sauce
Dash of Tobasco
1 tablespoon of fresh butter
Directions
Season steaks on both sides with salt. Heat saucepan on high. Add butter and then steaks. Cook until they reach the desired doneness. Remove steaks. Pour out excess fat.
Add shallots and pepper. Add cognac.
Flambe.
Add mustard and demi-glace. Season with Lea & Perrins and Tobasco. Finish with butter.
Return steaks and heat briefly in sauce.
Serve with roasted potatoes.
Recipe by Mark Hartman
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