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  • 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


  1. Season both sides of the steaks with a generous grind of sea salt and lesser grind of freshly ground pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the sauce over the steak and garnish with fresh parsley before serving.

Recipe source: http://monpetitfour

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