The recipe was adapted from Molly Baz’s cookbook, and it pairs thick-cut New York strip steaks with a quick pan sauce made from cognac, heavy cream, shallot, garlic, and coarsely crushed peppercorns.
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The recipe was adapted from Molly Baz’s cookbook, and it pairs thick-cut New York strip steaks with a quick pan sauce made from cognac, heavy cream, shallot, garlic, and coarsely crushed peppercorns.
log in to read full article