SIRLOIN STEAK IN COGNAC SAUCE

Sirloin Steak in Cognac Sauce image

Provided by PickyEater

Categories Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

3/4 lb sirloin steak
olive oil flavored cooking spray
salt & freshly ground black pepper
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/3 cup cognac
3 -5 sprigs watercress, to garnish

Steps:

Use a skillet just big enough to fit the steak in one layer.
A bigger skillet will cause the sauce to burn.
Spray both sides of the steak with olive oil spray.
Heat a small non-stick skillet on medium high and spray with olive oil spray.
Add steak and brown 2 minutes (if the steak browns too quickly, turn the heat down to medium).
Turn and salt and pepper the cooked side, and brown the second side 2 minutes.
For a 1 inch thick steak, continue to cook about 6 minutes for medium rare (145 degrees on a meat thermometer) or 2 minutes longer for medium (160 degrees on a meat thermometer).
Transfer steak to a cutting board and cover with foil or a plate to keep warm.
Add the cognac to the skillet and bring to a boil, scraping up the brown bits.
Cook to reduce the cognac by half.
Add the chicken broth.
Raise the heat to high and reduce the liquid by half, about 2 minutes.
Add the mustard and blend into the sauce.
Remove from heat and add the cream.
Salt and pepper to taste.
Cut the steak into 1/2 inch slices.
Serve the steak with the sauce spooned over the top.
Garnish with several sprigs of watercress.