-
1
To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
-
2
In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
-
3
Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
-
4
To make the sauce, in the same frying pan over medium heat, melt the butter.
-
5
Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
-
6
Remove the pan from heat and add the Cognac.
-
7
Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
-
8
When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
-
9
Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
-
10
Remove the pan from the heat and whisk in the cream and cayenne to taste.
-
11
Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
-
12
To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.
