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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. in the same frying pan over medium heat, melt the butter. | 2. Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes. | 3. Remove the pan from heat and add the Cognac. | 4. Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up. | 5. When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock. | 6. Cook, whisking often, to reduce the sauce by half, 4-5 minutes. | 7. Remove the pan from the heat and whisk in the cream and cayenne to taste. | 8. Add any accumulated juices from the steaks. Season to taste with salt and black pepper. | 9. To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
shallot	1		minced	115.2	26.88	4.0	0.16
flat leaf parsley	2	tablespoons	minced	-	-	-	-
cognac	2	tablespoons		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cayenne pepper				-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.