4 8-10 oz. blade steaks, cut horizontally without the connective tissue
Saltwest Naturals Applewood Smoked Sea Salt and freshly ground black pepper, to taste
2 Tbsp. Butter Olive Oil
5 Tbsp. cognac or brandy or Cherry Balsamic
1/4 c. heavy cream
1 1/2 Tbsp. SMAK DAB Honey Horseradish Mustard
1 Tbsp. minced flat leaf parsley
Season steaks with salt and pepper. Heat Butter Olive Oil in a 12" cast-iron skillet over medium-high heat.
Add steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium rare. Remove pan from heat.
Transfer steaks to 4 warm plates and pour off and discard all but 1 tbsp. fat. Add 4½ Tbsp. brandy or Cherry Balsamic to pan and stir, scraping browned bits from the bottom with a wooden spoon. Return pan to medium-high heat and cook for 20 seconds.
Add cream and mustard, season with salt and pepper, and cook, stirring vigorously, until sauce just comes together.
Stir in remaining brandy or balsamic and pour sauce over steaks. Serve steaks garnished with parsley and black pepper.
*Tested in French Cooking Class
