Beef Steaks with Mustard and Cognac Sauce
The combination of flavors in the beef dish renders it....delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Skillet
- Baking pan
- Mixing bowl
- Whisk
- Tongs
- Measuring cup
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Spoon
- Plate
- Saucepan
Ingredients
- 6 beef steaks (7–8 ounces each)
- kosher salt
- black pepper
- 3 tablespoons canola oil
- 6 tablespoons margarine, divided
- 4 cloves garlic, peeled and crushed
- 2 sprigs fresh thyme
- 2 fresh rosemary sprigs
- 1 cup finely chopped shallots
- 1/2 cup Cognac Louis Royer VSOP or other cognac or brandy
- 2 tablespoons Château Hauteville Saint-Estèphe or other red wine
- 3 cups chicken broth
- 2 tablespoons Haddar Dijon Mustard
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