|4||New York Strip Steaks|
|1 1/4||cups||Stock, Veal|
Heat the pan and add oil..... Heat till oil shimmers. As pan heats, salt and pepper the steaks. Put on the steaks, and brown for about 90 seconds. Turn the steaks and cook for another 90 seconds. Remove steaks and set asside. Remove pan from heat and add shallots and some of the oil. Cook till shallot is tender, add cognac. Swirl cognac off the heat, to warm the cognac. You want the alcohol to start evaporating, so it doesn't flame up too high. Put pan back on high heat and flame. BE CAREFUL!!!! Reduce to about 1 tablespoon and add the veal stock, red wine. and mustard. Reduce till it starts to thicken.... about 3/4 cup. Remove from heat and stir in butter. Add Worcestershire and adjust salt and pepper. Add juices that have collected around the steaks.....
I like serving this with white rice.
Was a big winner with Josh :)