Recipes

Season the steaks with salt, then sprinkle one side of the steaks with the ground pepper and press it in with your fingers.

Preheat a large skillet over medium-high heat with 2 tbs of EVOO. Add the steaks peppered side down, cook them for 4 min, then turn and cook for 3 min more for medium rare (also works for cook them on the grill). Remove the steaks to a plate and cover them loosely with a piece of aluminum foil to keep them warm while they rest.

Return the skillet to the heat with a drizzle more EVOO if necessary and add the onions and garlic. season with a little salt and cook, stirring frequently, for 3-4 minutes. remove the skillet from the heat and add the cognac, then return it to the burner and let it flame up. Once the flames die down, add the beef/chicken stock and the cream and turn the heat up to high; cook until the sauce is slightly thickened. add the parsley to the sauce, then pour it over the steaks and serve.2 10-12 oz sirloin steaks, 1-1 1/2 inches thick

salt

1 heaping tbs coarsely ground black pepper

2 tbs EVOO (extra-virgin olive oil)

1/2 small onion, chopped

1 lg garlic clove, chopped

1 nip of cognac, or 2 healthy shots

3/4 c beef or chicken stock

1/4 c heavy cream

2 tbs fresh flat-leaf parsley, chopped

2 servings