Steak with shallots & cognac

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 382.1
  • Total Fat: 20.1 g
  • Cholesterol: 4.1 mg
  • Sodium: 62.5 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.1 g
  • Protein: 36.0 g

View full nutritional breakdown of Steak with shallots & cognac calories by ingredient
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Adapted from Food & Wine Adapted from Food & Wine
Number of Servings: 4


    Four 6-ounce filet mignon or thick sirloin steaks, about 1 1/4 inches thick
    1/4 cup Cognac*, divided
    1 tablespoon whipped butter*, divided
    1 tablespoon canola oil
    1/2 teaspoon coarsely ground black pepper
    2 large shallots, minced
    1/4 cup low sodium beef stock or canned broth


Nutritional info (using sirloin):
Calories: 384.1
Total Fat: 13.1 g
Cholesterol: 82.1 mg
Sodium: 62.5 mg
Total Carbs: 4.6 g
Dietary Fiber: 0.1 g
Protein: 50.6 g


1.Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes.

2.In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Rub the steaks on both sides with the pepper. When the skillet is very hot, add the steaks, cover partially, and cook over high heat until a crust forms on the bottom, about 2 minutes. Turn the steaks over and cook, partially covered, until nicely crusted on the other side, about 2 minutes. Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer the steaks to a plate and keep warm.

3.Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet. Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes.

4.Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and cook over high heat until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in any accumulated juices from the steaks.

5.Season the steaks with salt and transfer to individual plates. Spoon the pan sauce on top and serve.

TAGS:  Beef/Pork |

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