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Gary Solomon
Posted February 03, 2006 06:08 AM
Gary Solomon's Cognac Glazed Sirloin Steaks
2- 1 lb. sirloin strip steaks
1 med. onion, sliced
1 clove garlic, minced
1 pint mushrooms, sliced
1 tsp. steak seasoning
1/2 c. butter
freshly cracked black pepper
1/2 c. Remy Martin Cognac
Slice the onions and lay them flat on the steak. Cover with plastic wrap and refrigerate 60 minutes. Place a few tablespoons of butter in a pan and sautee the onions until golden. Add in the garlic and mushrooms. Cook until mushrooms just become cooked. Remove from pan and keep warm. Season the steaks. Pan sear the steaks until medium rare. Remove. Deglaze the pan with the rest of the butter and cognac. Place the steak on a plate and place some of the mushroom mixture on top. Spoon the cagnac-butter sauce over the steak.
Gary Solomon
Posted February 03, 2006 06:08 AM
Gary Solomon's Cognac Glazed Sirloin Steaks
2- 1 lb. sirloin strip steaks
1 med. onion, sliced
1 clove garlic, minced
1 pint mushrooms, sliced
1 tsp. steak seasoning
1/2 c. butter
freshly cracked black pepper
1/2 c. Remy Martin Cognac
Slice the onions and lay them flat on the steak. Cover with plastic wrap and refrigerate 60 minutes. Place a few tablespoons of butter in a pan and sautee the onions until golden. Add in the garlic and mushrooms. Cook until mushrooms just become cooked. Remove from pan and keep warm. Season the steaks. Pan sear the steaks until medium rare. Remove. Deglaze the pan with the rest of the butter and cognac. Place the steak on a plate and place some of the mushroom mixture on top. Spoon the cagnac-butter sauce over the steak.
Gary Solomon