A romantic and retro steak dinner cooked and served in a candle-lit room with “It Had Better Be Tonight” playing the background. Excitement and drama fill the room when the cognac is ignited and the flames dance in mid-air. (A word from my attorney- “It would be a good idea to have a fire extinguisher nearby”). To make it really extraordinary splurge for a black truffle to slice over the top. Serve with Yukon Gold potatoes, that have been boiled and then sautéed in clarified butter and mushrooms or sautéed spinach.
2 – 6 ounce filet mignon steaks or 1– 12 ounce boneless N.Y. strip steak.
½ teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons heavy cream (or heavy whipping cream)
2-4 tablespoons clarified unsalted butter*
1 tablespoon shallots, minced
1 teaspoon Worcestershire sauce
2-3 tablespoons cognac
2 teaspoons Dijon mustard
11/2 teaspoons fresh chive, minced
1 truffle, optional
1. Pound the steaks ½-inch thin with a mallet. Season the tenderloin steaks on both sides with the salt and generously with the pepper. Lightly whip the cream until it has soft peaks. Keep the steaks, cream and chive in the refrigerator until ready to cook. The steaks are thin and will over cook if they come to room temperature. Heat the dinner plates in the oven or a microwave. Have your side dishes ready before cooking the steak.
2. In a large skillet over medium-high heat add a couple of tablespoons of clarified butter. When it is really hot, you’ll know as it will just begin to smoke. Add the steaks and cook for 1 ½ minutes on the first side. It should be nice and brown for the best flavor. Turn and cook for another couple of minutes to your desired degree of doneness. Remove the steaks, to a plate and cover to keep warm.
3. Add the shallots and a pinch of salt to the pan and cook, stirring, for 20 seconds. Add the cognac. Tip the pan away from you and ignite the cognac with a long match or lighter. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has died down, mustard, and Worcestershire sauce. Cook stirring the sauce until it has heated through.
4. Remove from the heat and whisk in the lightly whipped cream. Return the steaks to the pan with the sauce and turn to coat both sides of the steaks. Place a steak on each of the heated plates pour over the sauce. Garnish with minced chives or sliced the truffle over (optional).
Copyright © Julie Logue Riordan, Cooking with Julie