Pan-seared steaks with Cognac and Mustard Sauce

By dtrumble

Ingredients

• Sauce:
• 1 TB vegetable oil
• 2 shallots, minced
• 1 cup low-sodium chicken broth
• 1/3 cup cognac or brandy
• 1 TB whole-grain mustard
• 1 TB fresh lemon juice
• 3 TB butter, cut into 3 pieces and chilled
• 2 tsp minced fresh tarragon
• Salt and pepper

Preparation

Step 1

1. For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a 12 inch skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.

2. Flip the steaks over and continue to cook to the desired doneness, 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.

Add the oil to the skillet and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 2 minutes. Stir in the broth and cognac, scraping up any browned bits, and simmer until thickened. , about 5 minutes. Stir in the mustard and lemon juice and any accumulated meat juice. Turn the heat to low and whisk in the butter, once piece at a time. Offf the heat, stir in the tarragon and season with salt and pepper to taste. Spoon the sauce over the steaks or chops before serving.