- Two 1/2 inch-thick (about 6 oz. each) Sirloin Steaks are to be trimmed & flattened 1/4 inch thick.
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 1/2 tablespoons minced shallots
- 2 teaspoons fresh lemon juice, or to taste
- 1 teaspoon Worchestershire sauce
- 1 teaspoon cornstarch
- 1/2 c. canned Beef broth
- 2 tablespoons minced fresh parsley leaves
- 1 teaspoon Cognac
- freshly ground black pepper
In a large heavy skillet, saute the steaks, patted dry, in the oil and 1 tablespoon of the butter over moderately high heat, turning them once, for 1 1/2 minutes and transfer them to heated plates. Add the remaining 1 tablespoon of butter to the skillet, saute shallots in it over moderately high heat, stirring, until they are browned, and stir in the lemon juice and the Worcesterdshire sauce. While steaks are cooking, dissolve the cornstarch in a bowl containing the broth, stir that mixture and the parsley into the skillet, and cook the mixture over moderately high heat until thickened. Whisk in the Cognac, the pepper and the salt to taste.