COGNAC SAUCE FOR STEAKS OR CHICKEN

By stevek980

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Ingredients

SEE BELOW

Details

Preparation

Step 1

pan fry steaks or chicken. When done, keep meet warm in oven and add 1 c beef broth and 1 c cognac and mix up bits from pan, then add 2 tbsp Dijon mustard and ½ c whipping cream. Add lots of cracked pepper (should not need any salt) and bring to a boil and let reduce. We tried this on 1/7/09 and Jackie and I really liked it. Make sure it gets plenty hot. It will not get very thick and very flavorful. Good on both chicken and steak.