Beef Steak with Cheese and Creamy Sauce
Ingredients
- Ingredients
- 4 Steak (each about 220 grams, such as ribeye)
- salt
- 2 Tbsps vegetable oil
- 4 centiliters Cognac
- 250 milliliters Beef stock
- 100 milliliters Whipped cream
- 1 tsp peppercorns
- 2 fresh garlic cloves
- 50 grams grated Parmesan
- 1 Tbsp freshly chopped parsley
Preparation steps
Rinse steaks and pat dry. Season with salt. Heat oil in a pan and sear meat for about 1-2 minutes per side. Remove from pan and place on a wire rack, placing roasting pan or baking sheet underneath. Roast in preheated oven at 100°C (approximately 200°F) for about 8-20 minutes, depending on thickness and desired doneness of meat.
Skim oil from the pan and deglaze meat drippings with Cognac. Add broth, bring to a boil and simmer briefly. Add cream and simmer for a few minutes. Whisk often. Season sauce with freshly ground pepper and salt.
Remove steaks from the oven. Peel and chop garlic. Sprinkle garlic and Parmesan onto steaks and roast under a hot broiler until cheese melts, watching carefully.
Pour sauce into a bowl and sprinkle with parsley. Serve steaks accompanied by sauce.
If desired, serve with fries and salad.
