Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 22 2018
Sauces For Stittsworth Steaks - Dijon and Cognac Sauce
2 tbsp brandy or Cognac
2 tbsp butter
2 tbsp Worcestershire sauce
2 tsp Dijon mustard
½ tsp sea salt
freshly ground black pepper
1 tbsp snipped chives
1 tbsp finely chopped parsley
1 tsp lemon juice
Heat the oil and butter in a non stick frying pan, and cook the steaks briskly for 1 minute on each side. Draw the pan off the heat, transfer the steaks to two warm dinner plates and season with sea salt.
Now, add the brandy or Cognac to the still-hot pan and return it to the heat, where - whoosh - it will flame.
When the flame dies, reduce the heat and quickly add the butter, Worcestershire sauce, mustard, sea salt and pepper, stirring vigorously with a wooden spoon for 1 minute, allowing the mixture to bubble and thicken.
Add the chives, parsley, lemon juice and any juices that have gathered from the resting steaks, stir well and pour the bubbling sauce over the steaks.