SIRLOIN STEAK IN COGNAC SAUCE
Make and share this Sirloin Steak in Cognac Sauce recipe from Food.com.
Provided by PickyEater
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Use a skillet just big enough to fit the steak in one layer.
- A bigger skillet will cause the sauce to burn.
- Spray both sides of the steak with olive oil spray.
- Heat a small non-stick skillet on medium high and spray with olive oil spray.
- Add steak and brown 2 minutes (if the steak browns too quickly, turn the heat down to medium).
- Turn and salt and pepper the cooked side, and brown the second side 2 minutes.
- For a 1 inch thick steak, continue to cook about 6 minutes for medium rare (145 degrees on a meat thermometer) or 2 minutes longer for medium (160 degrees on a meat thermometer).
- Transfer steak to a cutting board and cover with foil or a plate to keep warm.
- Add the cognac to the skillet and bring to a boil, scraping up the brown bits.
- Cook to reduce the cognac by half.
- Add the chicken broth.
- Raise the heat to high and reduce the liquid by half, about 2 minutes.
- Add the mustard and blend into the sauce.
- Remove from heat and add the cream.
- Salt and pepper to taste.
- Cut the steak into 1/2 inch slices.
- Serve the steak with the sauce spooned over the top.
- Garnish with several sprigs of watercress.
Nutrition Facts : Calories 611.3, Fat 44.6, SaturatedFat 18.6, Cholesterol 187.2, Sodium 210.2, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 48.5
MINUTE STEAK WITH QUICKIE COGNAC SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Put some oil in a cast-iron skillet over medium heat.
- Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
- Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
- Meanwhile, peel and mince the shallots.
- Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
- Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
PAN-FRIED STEAK IN COGNAC-PEPPERCORN SAUCE
Provided by Mark Van Wye
Categories Beef Fry Steak Cognac/Armagnac Fall Bon Appétit Brazil
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes. Add peppercorns and mash with back of fork. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
- Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
- Slice steak thinly. Transfer steak to platter. Serve with sauce.
FLAT IRON STEAK AND COGNAC SAUCE
You can serve the Flat Iron Steak with or without the sauce, but I highly recommend the sauce, sometimes I actually double the recipe. Brandy can be substituted for Cognac and sometimes I use boullion cubes to make my own broth as a $$ saver. The Hot Sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "Salsa Picante, Mexican Hot Sauce". Prep time does not include marinating time.
Provided by BakinBaby
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours.
- While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides.
- Grill steak 5 minute on first side and 3-4 on other side.
- Remove from grill, To serve; cut in thin slices.
- Cognac Sauce:.
- While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1/2 cup (about 20 min.), Add cream, stir until heated through.
- Serve over grilled meat.
COLA MARINATED SIRLOIN STEAK
This simple marinade uses ingredients commonly found in your pantry and refrigerator. Heat remaining marinade to a boil and drizzle over steak when done or use as a dipping sauce.
Provided by kbodal
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time P1DT20m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
- Preheat the grill to 400 degrees F (200 degrees C).
- Remove steak from resealable bag and discard remaining marinade.
- Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 227.8 calories, Carbohydrate 8.1 g, Cholesterol 65.3 mg, Fat 8.7 g, Fiber 0.4 g, Protein 27.7 g, SaturatedFat 3.4 g, Sodium 1392.1 mg, Sugar 5.1 g
KENTUCKY BOURBON SIRLOIN STEAK
Provided by Michael Lomonaco
Categories Bourbon Beef Sauté Valentine's Day Kentucky Derby Father's Day Steak Pan-Fry Shallot
Yield Serves 4
Number Of Ingredients 9
Steps:
- 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
- 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
- 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
- 4. Pour some sauce over each steak and serve.
More about "sirloin steak in cognac sauce recipes"
EASY PAN-SEARED STEAK WITH COGNAC SAUCE | DIETHOOD
From diethood.com
Cuisine AmericanTotal Time 20 minsCategory DinnerCalories 783 per serving
- Prepare steaks by seasoning with salt and pepper. Liberally salt the steaks on all sides. Set aside.
- Add butter, olive oil, rosemary and garlic cloves to a cast iron skillet and melt over medium-high heat.
- Add steak to skillet and cook until brown and cooked to desired doneness, about 4 minutes per each side for medium-rare. Transfer steaks and garlic to cutting board and let steak rest for a few minutes. Discard rosemary sprig.
- Remove skillet from heat and gently pour the cognac into the hot pan and ignite with a lighter. Shake the pan until the flames die out. DO NOT stand above the pan when lighting up the cognac. Stand back as far as possible, while holding on to the handle.
SIRLOIN STEAK WITH PEPPER AND BRANDY SAUCE | DINNER RECIPES
From goodto.com
SIRLOIN STEAK WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
SIRLOIN STEAK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PEPPERED SIRLOIN STEAK WITH BRANDY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SIRLOIN STEAK IN COGNAC SAUCE | RECIPES | STLTODAY.COM
TOP SIRLOIN STEAK RECIPES PAN SEARED | DEPORECIPE.CO
From deporecipe.co
PAN-SEARED STEAK WITH COGNAC SAUCE RECIPE | DIETHOOD
From pinterest.com.au
STEAK DIANE RECIPE WITH COGNAC MUSTARD SAUCE - BEST …
From bestbeefrecipes.com
PAN-FRIED STEAK IN COGNAC-PEPPERCORN SAUCE RECIPE
From bonappetit.com
STEAK AU POIVRE WITH COGNAC CREAM SAUCE RECIPE | ALTON …
From altonbrown.com
10 BEST COGNAC SAUCE STEAK RECIPES | YUMMLY
From yummly.com
OLIVE GARDEN TUSCAN SIRLOIN STEAK RECIPE (COPYCAT) - RECIPES.NET
From recipes.net
ROASTED SIRLOIN STEAK WITH RED WINE GARLIC SAUCE - COOKING CHAT
From cookingchatfood.com
STEAK WITH COGNAC SAUCE AND SALAD RECIPE | REAL SIMPLE
From realsimple.com
BRANDY SAUCE FOR STEAK RECIPES - THERESCIPES.INFO
From therecipes.info
10 BEST SIRLOIN STEAK RECIPES | YUMMLY
From yummly.com
SIRLOIN STEAK WITH GARLIC SAUCE RECIPE | MYRECIPES
From myrecipes.com
QUICK SIRLOIN STEAK WITH COGNAC MUSTARD SAUCE | QUICK RECIPES
From nanabsquickrecipes.com
PAN-SEARED STEAK WITH COGNAC SAUCE RECIPE | DIETHOOD
From pinterest.ca
OVEN ROASTED SIRLOIN STEAK WITH ONION SAUCE - COOKING CHAT
From cookingchatfood.com
SIRLOIN STEAK RECIPES | ALLRECIPES
From allrecipes.com
PEPPER STEAK & COGNAC SAUCE - RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
PAN SEARED SIRLOIN STEAK WITH MUSHROOM SAUCE RECIPE
From diethood.com
SIRLOIN STEAK SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
STEAK WITH CREAMY PEPPERCORN SAUCE | RECIPETIN EATS
From recipetineats.com
PAN-SEARED STEAK WITH COGNAC SAUCE RECIPE | DIETHOOD | SIRLOIN …
From pinterest.com
TOP SIRLOIN WITH COGNAC SAUCE – RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
HOW TO COOK TOP SIRLOIN STEAK IN THE OVEN - WHOLESOME YUM
From wholesomeyum.com
SIRLOIN STEAK WITH PEPPERCORN SAUCE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE RECIPE - BON …
From bonappetit.com
SIRLOIN TIP STEAK: 3 RECIPES AND EVERYTHING YOU NEED TO KNOW …
From lilgrill.com
PAN-SEARED STEAK WITH COGNAC SAUCE | SIRLOIN STEAK RECIPES, TOP …
From pinterest.ca
SIRLOIN STEAK WITH PEPPER AND BRANDY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PAN-SEARED STEAK WITH COGNAC SAUCE RECIPE | DIETHOOD
From pinterest.com.au
10 STEAK SAUCES YOU CAN MAKE IN MINUTES - BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love