- 2 rib-eye steaks (however many oz. you prefer)
- olive oil
- sea salt
- freshly ground pepper
- 2 tbsp unsalted butter
- 1/2 onion diced
- 2 garlic cloves minced
- 3 tbsp cognac (or brandy)
- 1/2 tbsp worcestershire sauce
- 1/2 tbsp dijon mustard
- 3 tbsp heavy cream
- fresh parsley chopped, to garnish
- Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
- Heat almost a tablespoon of olive oil in a large pan over high heat. Reduce the temperature to medium-high once the pan is really hot, and place the steaks in the pan. Cook each side for about 2.5 to 3 minutes, for a medium-rare steak.
- Temporarily remove the steak from the pan and let it rest on a cutting board. Discard any oil in the pan, then crumple up a sheet of paper towel and use kitchen tongs to grip the paper towel and wipe the inside of the pan.
- Place the pan over medium heat and add the unsalted butter. Once the butter has almost melted, add in the onion and garlic. Sauté for about 1 minute.
- With your matchstick in hand, pour the cognac into the pan, then immediately light the alcohol in the pan on fire, being careful to keep a safe distance from the pan. Allow the flame to slowly subside before proceeding.
- Add in the worcestershire sauce and dijon, along with the heavy cream. Stir everything to combine and cook for another minute, just until the sauce is thick and bubbly.
- Pour the sauce over the steak and garnish with fresh parsley before serving.
Recipe source: http://monpetitfour