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Cognac Pan Sauce

Original recipe from Good Eats - The Early Years, by Alton Brown
kept byakira28
recipe by

1/3 Cup: Enough for 2 Pan-Seared Rib-Eye Steaks


1/4 cup Cognac (plus 1 ounce for yourself)
1 ounce soft, Blue-Veined Cheese such as Blue or Gorgonzola (crumbled, at room temperature)
2 tablespoons Unsalted Butter (chilled, cut in half)

1. Cool skillet for 1 minute. Pour in the Cognac and whisk to dissolve any fond in the skillet.

2. Reduce Cognac for about 30 seconds (the residual heat of the skillet will do the job, no need to return it to the stovetop).

3. Add the cheese and whisk for 30 seconds.

4. Whisk the butter pieces in one at a time and continue whisking until the sauce thickens slightly.

5. Serve in ramekins alongside steak for dipping.




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