Put some sizzle in the skillet with a dish that brings steak, seasoning and creamy sauce together for a rich, flavorful experience.
2 Chairman’s Reserve® boneless beef top loin (strip) steaks, cut 1 inch thick (about 1 1/4 pounds)
1 to 2 teaspoons cracked black pepper
1/2 teaspoon garlic salt
1/3 cup beef broth
3 tablespoons Cognac or brandy
1/2 cup heavy cream
1. Combine pepper and garlic salt; press evenly onto beef steaks.
2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.
3. Add broth to skillet; cook and stir until browned bits attached to skillet are dissolved, about 2 minutes. Add cognac; simmer 2 minutes. Stir in cream; cook and stir over medium-high heat about 2 minutes or until sauce is slightly thickened. Serve over steaks.
Recipe and Photo courtesy of The Beef Checkoff