From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 2 - 2-1/2 pounds boneless top sirloin steak, cut 1 inch thick

  • Coarse black pepper

  • Salt

  • 4 – 6 Tablespoons butter

  • 3 Tablespoons olive oil

  • 1/3 cup meat stock

  • 1/4 cup white wine

  • 2 Tablespoons Cognac


Divide steaks into 4 equal pieces.  Trim excess fat.  Press ground pepper into steaks on both sides, adding just a pinch of salt to each side.  Brown steaks quickly on both sides in butter and olive oil.  Reduce heat and cook to desired degree of doneness.  Place on a hot, buttered platter.  Add stock, wine and Cognac to skillet.  Stir thoroughly, correct seasoning, and pour over steaks.


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