Cognac Creamed Mushrooms

Steak with Cognac Creamed Mushrooms. Turn a classic steakhouse combination into an elegant entree by adding Cognac to the cream sauce. A beautiful steak and mushrooms recipe for entertaining.s

Course Main Course Beef

Cuisine French

Prep Time 30

Total Time 30

Servings

Calories 660kcal

Author Lea Ann Brown

Ingredients

1 pound Baby Bella Mushrooms wiped clean and cut in half.
4 sprigs thyme fresh
3 cloves garlic chopped
½ cup Cognac
2 cups heavy cream
1 ½ pounds Bavette Steak

Instructions

Remove steaks from refrigerator for 30 minutes. Sprinkle with salt and pepper.
Heat a sautee pan over medium high heat. When hot add ¼ cup olive oil. When the oil is hot, add the mushrooms and cook, stirring, about 10 minutes, until golden brown.
Add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter.
Take the pan off the heat and add the Cognac. Return the pan to the burner and simmer the Cognac for 2 minutes. Add the cream and cook 2 to 3 minutes it starts to thicken.
Return the mushrooms to the pan along with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
Remove from heat, transfer to the plate and and cover while you cook the steak.
Wipe out the skillet. Add two tablespoons of oil. Once the oil is hot, add the bavette steaks. Cook 3 minutes per side. Insert meat thermometer until thermometer reads 140 degrees for medium. (135 medium rare).
Remove bavette steak from pan and tent. Add the mushroom cream sauce back to pan. Add the steaks and spoon some of the sauce over the steaks.

Nutrition