Recipe by Lori Ross
4 Four to six-oz. tenderloin, sirloin or rib steaks cut 1” thick
Salt and black pepper
4 tbsps butter
6 tbsps finely minced shallots or onions
2 oz. cognac or other good brandy
4 tbsps dry white wine or dry vermouth
4 tsps Dijon mustard
4 tbsps A-1 steak sauce
1 cup beef broth
4 tbsps heavy cream (optional)
4 tbsps finely snipped chives or 2 T. dried chives
Pound the steaks lightly to flatten them to 1/2-inch thick. Season them liberally on both sides with salt and pepper. Heat a 12-inch skillet until hot, add half the butter. When melted , add the steaks and cook on high for 1-2 minutes on each side or until lightly browned. Remove meat to a plate and adjust the heat to low.
Add the second tbsp of butter and the shallots. Saute the shallots for 1 minute. Increase the heat to high. Add the cognac, wine, and with a wooden spoon, scrape up any browning in the pan. Stir in the mustard and A-1 sauce. Cook for 1-2 minutes, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tbsps. Add the cream and stir well to incorporate. Boil a few seconds. Taste for seasoning and add freshly ground pepper to taste. Stir in the chives, and add the reserved steaks and their juices to the simmering sauce. Turn the steaks in the sauce a couple of times reducing the sauce a little more. Place the steaks on individual plates. Divide the sauce on the steaks.
Serve with some bread to mop up the sauce.