I used beef tournedos for this but any kind of steak will work. For a minimum amount of work, you get an excellent dinner that tastes as though you have spent a lot of time on the sauce. This is not the case, as you will throw it together in just a few minutes -- if that -- while your meat rests. A good week night dinner when you are craving red meat, which happens to many of us from time to time.
4 steaks of your choice, I used what is basically a 2" thick filet mignon
1 Tbsp + 1 tsp fresh cracked pepper
2 Tbsps + 1 butter
1 tsp olive oil
1 Tbsp Cognac, Bourbon or whiskey
1 shallot, peeled and chopped as finely as you can chop it
2 tsps Worcestershire sauce
1/2 cup cream
A bit of chopped Italian parsley for garnish (optional)
Take the meat out of the oven about 30 minutes before you plan on using it. Pat it dry with a paper towel.
Spread the tablespoon of pepper on a plate. Roll each piece of meat around on it so that each has a thin coating of pepper. Salt generously on all sides as well. Set aside.
Melt 2 tablespoons of butter in a skillet along with the olive oil. The oil will keep the butter from burning. Once the butter is frothy and bubbling, add the steaks and, for steaks 2" thick, cook over medium heat for 4 minutes on each side. Do not turn the steaks over until the 4 minutes is up so that they can develop a good char. For different cuts or thicknesses of meat, check the internet for cooking time or ask your butcher.
Remove the steaks from the pan, place on a dish, and cover with a foil tent. Set aside to rest while you make the sauce.
Place the pan back on the hob, allow the remaining butter and meat juices to froth up again. Add the alcohol and cook for a minute or two, swirling the pan, to allow the alcohol to burn off and the harsh taste to mellow.
Add the remaining butter and the finely diced shallot to the pan, and cook for 30 seconds or so until the shallots are fragrant and translucent. Stir them well while they cook and mix them with the pan juices and crispy bits that the alcohol will have loosened from the bottom of the pan. Salt lightly.
Add the Worcestershire sauce and stir to combine. Then add in the cream and stir until the sauce is thick and the cream has slightly reduced; this will take a minute, if that.
Stir in the remaining pepper and taste the sauce to make sure that the seasoning is right.
Place the steaks on the serving dish and drizzle generously with the sauce. Garnish with a bit of chopped parsley for color if so desired.
I served this with roasted root vegetables, but mashed potatoes would be lovely as well and would sop up all the yummy sauce.
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