A fancy dish with soft beef steaks covered in a spicy crust, served with a rich cognac cream sauce and crunchy potato sticks.
Ingredients: 4 beef steaks such as ribeye or filet mignon. Salt, to taste. Black pepper, freshly ground, to taste. 2 tablespoons olive oil. 2 shallots, finely chopped. 1/4 cup cognac. 1 cup heavy cream. 1 tablespoon Dijon mustard. 1 tablespoon Worcestershire sauce. 1 tablespoon fresh parsley, chopped. 1 tablespoon butter. 4 large potatoes. Oil for frying.
Instructions: Season the steaks with salt and freshly ground black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook to desired doneness, about 4-5 minutes per side for medium-rare. Remove from skillet and let rest. In the same skillet, add shallots and cook until softened. Carefully add cognac to deglaze the skillet, scraping up any browned bits from the bottom. Add heavy cream, Dijon mustard, Worcestershire sauce, and parsley. Cook until the sauce thickens slightly, about 5 minutes. Stir in butter until melted and the sauce is smooth. Season with salt and pepper to taste. For the Pommes Allumettes matchstick potatoes: Peel and cut potatoes into thin matchsticks. Heat oil in a deep fryer or skillet to 350F 175C. Fry potatoes in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Serve the steak topped with cognac cream sauce alongside Pommes Allumettes. Enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Il Biscottaio Di Mattia Gabriele
