Sauteed Steak with Mustard Cream Sauce

1. 1

   Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat).

2. 2

   This prevents curling.

3. 3

   Over medium-high heat, bring the oil to the smoking point.

4. 4

   Saute the steaks on one side for 2 minutes.

5. 5

   Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes.

6. 6

   Immediately remove the steaks to a warm platter and season with salt and pepper.

7. 7

   Cover loosely with foil while making the sauce.

8. 8

   Discard any fat in the pan.

9. 9

   Add the cognac and scrape up the coagulated juices.

10. 10

    Add the cream and reduce by 1/2.

11. 11

    Stir in the mustard and pour the sauce over the steak.

* Per serving · 4 servings · Values may vary.