Steak and Wild Mushrooms in a Cognac Cream Sauce

Steak and Wild Mushrooms in a Cognac Cream Sauce

 – serves 1

1 6-8 oz top-loin strip steak
1 tablespoon olive oil
1/4-cup cognac
1 cup wild mushrooms
2 tbsp heavy cream

1. Wash and pat dry the steak. Cover completely with fresh ground pepper, and sprinkle with salt.

2. Heat oil in a small skillet over high heat. Once the oil is hot, add the steak and cook until desired doneness, about 8 minutes for medium-rare, turning once halfway through.

3. Once steak is cooked, remove from heat, and cover to keep warm. Add cognac to the same skillet (remove skillet from heat while doing this, to avoid any possible accidents). Return to heat, and cook until cognac reduces slightly, about 2 minutes.

4. Add mushrooms, a large pinch of salt a touch of pepper, and sautee until mushrooms are softened, about 3 minutes.

5. Add cream, and stir to combine; once cream starts to simmer, remove from heat and pour over steak.