Steaks cognac
STEAKS COGNAC
serves 4
4 filet mignons, 8 oz. each
3 tablespoons extra virgin olive oil
2 onions, chopped
8 large mushrooms, cleaned and sliced
1/2 cup beef broth or consomme
1/4 cup Cognac (Remy Martin preferred ; but you can improvise)
Salt and pepper to taste
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In a saute pan on stove......:
Saute steaks to desired doneness in olive oil.
Remove steaks from saute pan and set aside. (You will return them later into sauce)
Add mushrooms and onions to steak drippings.
Add a bit more olive oil (only if needed)
Saute the veggies until almost done...about 8 minutes.
Now add beef broth/consomme; the COGNAC; salt and pepper to taste.
Be careful: IGNITE TO COOK OFF ALCOHOL. Don't catch your hair on fire.
Simmer until mixture is reduced to half.
Replace steaks into saute pan's "sauce" and gently heat. Doesn't take long.
Serve immediately.
Goes well with asparagus and a jumbo baked potato.
No doubt will taste better than Outback Steak House and doesn't need a microwave. You control the "doneness".....as in rare, medium or well done.
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