- 4 6-ounce sirloin steaks, trimmed
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1 teaspoon dry basil
- ¼ cup dry red wine
- 2 teaspoons coarse ground black pepper
- 1 tablespoon canola oil
- ⅓ cup cognac
- ½ cup brown sauce
- ½ cup heavy cream
- 1 tablespoon chopped parsley
ingredients
directions
1. Arrange steaks in a shallow dish. Combine oil, soy sauce, basil and red wine. Pour over steaks and marinate for an hour. Sprinkle pepper over both sides of steaks. |
2. Press peppers to adhere meat. |
3. Heat canola oil in a cast iron frying pan over high heat. Brown steaks on both sides to the desired doneness. |
4. Pour Cognac over steaks. Ignite. |
5. Transfer steaks to a serving platter. Add marinade liquid, brown sauce and cream to pan. |
6. Reduce sauce to medium thickness. Season to taste and pour sauce over steaks. Sprinkle with parsley. Serve with potatoes and vegetables. |
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