Dec 22 2009
Steak with Cognac & Onions – recipe
The cognac gives the onions sweet overtones, so if you are looking for a sweet onion flavor and not the even sweeter flavor of cognac on top of that, just leave it out.
Ingredients:
2 Tablespoons Olive Oil
1 Roast Beef Steak per person – about 150 grams
1 onion per person, sliced in rings
1/2 teaspoon Salt per Steak
fresh ground Pepper
2 Tablespoons Cognac per Onion
Directions:
Preheat a griddle with olive oil over medium-high heat.
Rub 1/4th teaspoon of salt on each side of the steak as well as some freshly cracked pepper.
On one side of the griddle place a steak down and don’t move it for 5 minutes – don’t flip it!! On the other side of the griddle, start sautéing the onions. Stir them frequently.
After five minutes, flip the steak and don’t move it for another 5 minutes. Then, remove the steaks from the griddle – even if they have little pools of blood on the top. Place them all together on a plate and cover with aluminum foil. Let stand for 10 minutes untouched.
In the meanwhile, continue to cook the onions. If they start to dry out, add a tablespoon or two of water. Once the onions are soft, add the cognac and cook unit it reduces. Remove onions and serve over the steak.
Makes 1 serving.
