|5 min||25 min||4|
|600 gm||Beef, strip loin, lean (4 pieces, 1-inch thick)|
|1/2 tsp||Black pepper|
|1/2 cup||Heavy whipping cream, 38% M.F.|
|1 tbsp||Olive oil|
|1/3 cup||Yellow onion|
Season both sides of each steak with the salt and pepper. Heat 1 tbs olive oil in a large heavy skillet over high heat, and place the steaks in the skillet 2 at a time. Cook for 3-4 minutes on each side. Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.
Pour any leftover liquid from the skillet and lower the heat to medium. Add the onions and 1 piece of margarine; sauté for 5 minutes, until cooked. Carefully add cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream; heat throughly, stirring constantly. Serve over steaks immediately.