Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light October 1998

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BECKY LUIGART-STAYNER

Recipe Summary

Yield:
4 servings (serving size: 1 steak and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.

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Nutrition Facts

279 calories; calories from fat 31%; fat 9.6g; saturated fat 3.5g; mono fat 3.7g; poly fat 1g; protein 24g; carbohydrates 3.8g; fiber 0.1g; cholesterol 70mg; iron 3.3mg; sodium 656mg; calcium 13mg.
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