See Also: Beef Dishes · Cooking Club · Main Dishes · Meat Dishes
Rib Eye Steak with Glazed Apples and Cognac Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com.
2 tablespoons unsalted butter
1/4 cup pomegranate juice, or red wine as desired
1 tablespoon raw sugar
1/4 teaspoon sea salt
3 - 4 rib eye steaks, or filet mignon about 3/4 - 1 inch thick)
1/2 - 1 teaspoon coarsely ground pepper
1 - 2 tablespoons extra virgin olive oil
1 - 2 tablespoons unsalted butter
1 - 2 shallots, finely minced
1/2 cup Cognac, or a sweet red wine
1/4 cup beef broth
2/3 cup heavy cream
Wash and core the apples but do not peel them. Cut them into thick rings about 1/2 inch thick. In a large heavy bottomed skillet heat the 2 tablespoons butter. Over medium heat, cook the apple rings about 3 minutes per side. Add the pomegranate juice, sugar and salt and simmer the apples to glaze them, turning them, for about 2 - 3 minutes. Set aside.
Place the steaks on a plate and pat the coarsely ground pepper into both sides of each steak. Set aside at room temperature for about 30 minutes. When ready to cook, heat a saute or frying pan over medium to high heat, adding the oil and butter but do not let it get so hot that the butter burns. Place the steaks in the hot pan and cook for 2 - 3 minutes per side or to your desired doneness. Transfer steaks to a hot platter and set aside. Remove most of the fat from the pan, leaving a film on the bottom. Add the minced shallots and cook for 1 minute to soften. Add the Cognac and cook and stir to reduce it to a glaze. Add the broth and cook and stir until the liquid has been reduced by half. Add the cream and cook and stir but not not let it boil. Drizzle a little of the sauce onto plates and then place the steaks over the sauce. Sprinkle with sea salt and arrange apple slices over each steak. Drizzle with the remaining sauce, or serve it in a gravy boat, etc.
Recipe created 2016-10-02.
© 1996-2013 Dorothy McNett. All Rights Reserved.