A little french music, some candlelight and one could actually forget that that little rodent dirt pig was so arrogant to claim only six more weeks of winter!! So French!
Pavés du Mail
2 to 4 flat-iron steaks or similar, 6 to 8 ounces per person
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon canola oil
5 tablespoons cognac/brandy
1/4 cup heavy cream
1-1/2 tablespoons Dijon mustard
Fresh parsley, chopped fine
1. Preheat oven to 200 degrees F.; put dinner plates in oven to warm. Allow steaks to warm to room temperature; season liberally with salt and pepper.
2. Heat butter and oil in large cast-iron or similar heavy pan over medium-high heat until fat just begins to smoke and brown; add steaks and cook, turning once, until done to desired temperature (6-8 minutes total for medium-rare, 125-130 degrees F, depending on how thick the meat is).
3. Remove meat to warm oven to rest; pour off all but 1 tablespoon of fat in pan. Add most of cognac to pan to deglaze; cook briefly, stirring up all the wonderful browned bits; add cream and mustard; whisk until smooth; remove from heat, add remaining cognac, and check seasoning. Slice meat across the grain; garnish with sauce and chopped parsley.