Florey'S Special Steaks

• 3 Tbsp. vegetable oil
• 4 New York strips, T-bones or Delmonico steaks, 1-inch thick
• 1/2 lb. fresh sliced mushrooms of your choice
• 2 shallots, chopped
• 2 Tbsp. butter
• 1/4 c. cognac
• 2/3 c. heavy cream
• dash of Tabasco sauce
• couple drops lemon juice
• salt and fresh ground pepper to taste
• 1 garlic clove, smashed and chopped
• 2 Tbsp. fresh chopped parsley

1. Preheat oven to 150u0b0 (to keep steaks warm while preparing the "special" sauce).
2. Cook two steaks at a time.
3. Heat half the oil in a large skillet.
4. Add the steaks and cook for 5 minutes over high heat.
5. Turn, season with salt and pepper and cook for another 5 minutes for medium.
6. Remove steaks and keep in oven.
7. Repeat using the remaining oil for the other two steaks.
8. Add shallots, garlic, parsley, butter and mushrooms to skillet.
9. Season with salt and pepper and cook for 5 minutes over medium heat.
10. Pour in cognac and cook about 3 minutes over high heat.
11. Add cream and Tabasco.
12. Cook another 5 minutes.
13. Mix in the lemon juice and serve over the steaks.
14. A fine Bordeaux, Cabernet Sauvignon or a Rhone Valley wine would go quite well.

vegetable oil, new, mushrooms, shallots, butter, cognac, heavy cream, tabasco sauce, couple drops, salt, garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420438 (may not work)