Combine pepper and garlic salt; press evenly onto beef steaks.
Heat large nonstick skillet over medium heat until hot.
Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
Remove from skillet; keep warm.
Add broth to skillet; cook and stir until browned bits attached to skillet are dissolved, about 2 minutes.
Add cognac; simmer 2 minutes.
Stir in cream; cook and stir over medium-high heat about 2 minutes or until sauce is slightly thickened.
Serve over steaks.
Ingredients
Directions
Combine pepper and garlic salt; press evenly onto beef steaks.
Heat large nonstick skillet over medium heat until hot.
Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
Remove from skillet; keep warm.
Add broth to skillet; cook and stir until browned bits attached to skillet are dissolved, about 2 minutes.
Add cognac; simmer 2 minutes.
Stir in cream; cook and stir over medium-high heat about 2 minutes or until sauce is slightly thickened.
Serve over steaks.
