Yields: 4-6 people
Cook steaks/meat and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet.
To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened.
Deglaze with Cognac (or whiskey), scraping up bits which cling to skillet.
Add stock or canned beef broth and peppercorns.
In a small bowl combine heavy cream and cornstarch.
Whisk cornstarch mixture into sauce and simmer until lightly thickened.
Whisk in mustard and pour extra juices from plate into sauce.
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