Pan-Seared Steak with Diablo Sauce
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Ingredients:
2 pounds beef sirloin or tenderloin, trimmed and cut into 8-ounce steaks
2 tablespoon shallots, finely chopped
1 teaspoon minced garlic
¼ cup cognac or brandy
½ cup demi-glace
1 cup tomatoes, peeled, seeded and medium diced
¼ teaspoon crushed red pepper
¼ cup fresh flat-leaf parsley, chopped
4 tablespoon vegetable oil
Kosher salt and coarsely ground black pepper (to taste)
Instructions:
Season both sides of the medallions with a pinch of salt and cracked black pepper. Place a large skillet over medium-high flame, drizzle skillet with the vegetable oil, and just when oil comes to the smoking point, lay the tenderloin in the hot pan. Sear both sides until meat is browned, about 7 minutes total. Remove medallions and place on a platter to hold.
Pour off excess fat from the skillet and put it back on the stove over medium-high heat. Add the shallots to the pan drippings and sauté, stirring with a spoon to scrape up the flavors from the bottom. Take pan off heat and pour in the cognac. Keeping your face away from the smoking pan, put the pan back on the heat and tilt it slightly over the burner to ignite the alcohol. The cognac will flame for a few seconds. Then add to the pan the diced tomatoes, parsley, crushed red pepper, garlic, and stir in the demi-glace. Let simmer for about 1 minute to thicken the sauce so that it coats a spoon. Taste and season with salt, if necessary.