This was a great sauce that we made for grilled steaks tonight - Almost another foot of snow on the ground and more coming so no outdoor excursions. However, cooking in the kitchen with a bottle of wine and Tim and I are dancing to Justin Timberlake's - "I'm Bringing Sexy Back" and having a good ole time.
Cognac and Butter Sauce
Once the steak is removed from sauteeing it in the pan, keep the heat on high and pour 1/2 cup liquid
(we used cognac but you can use wine, vinegar, scotch or vermouth - however the cognac was delicious) into the hot pan, scrape up the golden crusty bits that have formed on the bottom of the pan and let the mixture simmer for a few minutes to reduce. Swirl in a couple tablespoons of butter and simmer for a minute more. Plate your steak and pour over sauce.
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