2 strip steaks, about 1-inch thick
coarse sea salt
freshly crushed black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large shallot, minced
3 tablespoons brandy
1/4 cup dry white wine
1 tablespoon heavy cream
Season both sides of steaks liberally with salt and crushed black pepper.
Heat
a medium heavy-bottomed pan over high heat. To the hot pan add oil and
steaks. Cook for 2 to 3 minutes per side for medium rare. Remove steaks
and allow to rest.
Wipe pan, removing excess oil and residue.
Turn heat down to medium-high. Add butter, swirling until melted. Add
shallots and sauté until translucent, about 1 to 2 minutes.
Off
from heat, add brandy and allow to reduce by half, about 1 to 2
minutes. Add wine and allow to reduce by half, about 1 to 2 minutes.
Add cream and allow to reduce by half, about 1 to 2 minutes. Spoon
sauce over steaks and serve. Yield: 2 servings.
- Recipe courtesy of Gastronomer's Guide.