- 1 (16-ounce) boneless shell steak (also called New York strip steak, short loin, or sirloin strip)
- Salt
- Freshly ground black pepper
- 2 tablespoons (¼ stick) unsalted butter (divided)
- 3 tablespoons finely minced shallot
- 6 tablespoons cognac (or other good brandy) (divided)
- 2 tablespoons dry white wine or dry vermouth
- 2 teaspoons Dijon mustard (preferably imported)
- 2 tablespoons A-1 steak sauce
- ½ cup beef broth
- 2 tablespoons heavy cream
- 2 tablespoons finely snipped chives
- Trim all the outside fat off the steak. The steak should now weigh about 12 ounces.
- Cut the steak in half horizontally, creating two 6-ounce steaks. Pound the steaks lightly to flatten them to ¼-inch thick. Season them liberally on both sides with salt and freshly ground black pepper.
- Heat a 12-inch skillet until a drop of water dances on the surface. Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to a plate.
- Immediately adjust the heat under the pan to low. Add the second tablespoon of butter and the shallots. Sauté the shallots for 1 minute.
- Increase the heat to high. Add 3 tablespoons cognac and flambé, if desired. Add the wine and with a wooden spoon scrape up any browning in the pan (deglaze the pan). Stir in the mustard and A-1 sauce. Cook for about a minute, or until the liquid is reduced to a syrup.
- Add the broth and continue to boil for about a minute, until reduced to a few tablespoons. Add the cream and stir well to incorporate. Boil a few seconds. Taste for seasoning and add freshly ground pepper to taste.
- Add the remaining cognac and ignite.
- When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary.
- Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce. Turn the steaks in the sauce a couple of times, as the sauce reduces a little more.
- Place the steaks on individual plates. Divide the sauce on the steaks.
- Serve with mashed potatoes or rice, or at least some bread to mop up the sauce.