Ingredients
Sauce
Directions
- 1
Bring your steaks to room temperature. On a cutting board sprinkle on Rastellis signature seasoning and roll your steaks in it making sure to coat all sides generously.
- 2
Heat a pan to medium high heat. Allow to fully warm and oil it up with neutral oil. Cook your steak 2 minutes on both front and back and then 30 seconds on each smaller edge of the steak.
- 3
Throw in garlic butter to your pan along with a sprig of rosemary. Bring your steak to the edge of the pan and baste it in the garlic butter with a spoon. Do not cook this longer than 30 seconds unless you want a temp greater than medium.
- 4
Remove your steak from the heat on a separate plate to allow to rest.
- 5
To make the sauce finely dice a half of onion and run your knife through black pepper corns.
- 6
In the same pan toss in garlic butter, your peppercorns and allow to cook for 30 seconds.
- 7
Add in your onion and mushroom and cook until onion is translucent and mushroom is browned.
- 8
Toss in your cognac and allow to cook for a few seconds to burn off the alcohol.
- 9
Add in Dijon mustard soy and Worcestershire sauce.
- 10
Toss in your beef broth, your cream and corn starch slurry allowing to thicken.
