Try this (just working from memory of my seat-of-the-pants cooking method):
Heat oven proof pan with enough oil to barely cover the pan bottom (use a high smoke point oil--peanut, canola, or similar) just to the smoking point. Add steak of choice. sear thoroughly on both sides and, if necessary (based on thickness), finish in pre-heated oven. I stop when an instant read thermometer read 105* to 110 * for med. rare. Set steak aside to rest, and return pan to burner on medium high (do not forget the handle has been in the oven--you'll regret it if you do
). Add to fat in pan one whole shallot, minced. When shallot begins to look translucent, add minced garlic (insert here number of desired cloves; try 2 or 3, I usually use 5 or 6, but I like garlic). When garlic becomes fragrant, deglaze pan with some (1/4 cup, approximately) cognac, scraping up the tasty bits on the bottom of the pan. Add roughly double amount of cream after the cognac stops smelling really alcoholic--30 to 45 seconds. Thicken slightly, S&P and other seasoning to taste--tarragon is good, as is a little lemon squeeze. Sometimes I'll stir in some grainy brown mustard at this point. Port works well instead of cognac, if you want something sweeter, but omit the mustard. (Port version is good with pork, as well.)
Spoon sauce over steak and to decorate plate, add sides, and serve.
Sorry it's not a regular recipe . . . I'm mostly cooking for 2 or 3, so adjust as needed.
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