Ingredients
Sauce:
½ cup demi-glace
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1 pinch cayenne pepper
Steaks:
2 teaspoons vegetable oil
2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick
Kosher salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter, cut into small chunks
3 tablespoons shallot, minced
¼ cup Cognac or brandy
¼ cup heavy cream
2 teaspoons sliced fresh chives
Directions
1
Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2
Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3
Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4
Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5
Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.
6
CHEF JOHN
Notes
You can substitute top sirloin steaks for the tenderloin steaks.
You can substitute 2 cups rich, low-sodium or salt-free chicken broth for the 1/2 cup demi-glace. It will take longer to reduce.
You don't need to flame the cognac as the alcohol will evaporate as it cooks on the stove. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.