Cook along with Alex as she prepares a minute steak with a quickie cognac sauce inspired by the high-roller steakhouses of Las Vegas!Get the recipe https://foodtv.com/40fOuDDSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Minute Steak with Quickie Cognac SauceRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 30 minActive: 30 minYield: 2 servingsIngredientsCanola oil, for cookingOne 12-ounce sirloin steakKosher salt and freshly ground black pepper3 medium shallots1 tablespoon unsalted butter1/4 cup cognac (see Cook's Note)1/2 cup beef stock2 tablespoons Dijon mustard1 tablespoon red wine vinegar1 small bunch fresh chivesDirectionsPut some oil in a cast-iron skillet over medium heat.Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.Meanwhile, peel and mince the shallots.Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.Cooks NoteA minute steak is a thin, quick-cooking cut of beef that can be a great weeknight fix when dinner needs to get on the table in a hurry. While it might take more than a minute, it is quick! I love pounding hanger steaks, rib eyes or sirloin thin and cooking them this way. Use whatever cut of beef suits your taste and budget. Traditional minute steaks are usually 4 to 5 ounces. Here we are making one large one that serves two people. If you do not want to use alcohol, you can substitute 1/4 cup of your favorite vinegar for the cognac.Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#AlexGuarnaschelli #FoodNetwork #MinuteSteak #QuickieCognacSauceAlex Guarnaschelli's Minute Steak with Quickie Cognac Sauce | Food Networkhttps://www.youtube.com/watch?v=pDbicDe1HuU
