Cost Breakdown

Critical Success Points

• • Sear the steak over high heat without moving it during the first minutes
• • Flambé the cognac carefully
• • Reduce the sauce until a proper glossy consistency
• • Let the steak rest before slicing
• • Achieve a smooth purée by incorporating warm butter

Safety Warnings

• • Flambéing the cognac must be done away from the face and on a stable surface.
• • Very hot oil can splatter: use kitchen gloves and a lid if necessary.
• • Handle knives carefully when cutting the steaks.