PAN-FRIED STEAKS WITH MUSTARD CREAM SAUCE

4 sirloin steaks, 3/4-to 1-inch thick, 8 to 10 ounces each
Salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup cognac
1/4 cup half-and-half
4 teaspoons Dijon mustard

Remove steaks from refrigerator 30 to 45 minutes before cooking. Pat dry with paper towels and season with salt and pepper to taste.

Heat the butter and oil in a large cast-iron or heavy skillet over moderately high heat until hot but not smoking. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer to a warm platter and cover loosely with aluminum foil.

Remove the skillet from the heat and add the cognac. Using a wooden spoon, scrape up any flavorful bits that are stuck to the pan and stir for 20 to 30 seconds, or until the liquid has reduced by half.

Reduce the heat to medium and return the skillet to the stove top. Using a whisk, add the cream, mustard and salt and pepper to taste and simmer so that bubbles just break the surface, about 1 minute or until the sauce thickens. Stir in any meat juices that may have drained from the steaks onto the warm platter.

TO SERVE:
Place each steak on a plate and spoon the sauce over it.

Servings: 4
Adapted from source: The Bistros, Brasseries and Wine Bars of Paris by Daniel Young