Recipe yields 4 servings
4 3/4 lb steaks (Porterhouse, Ribeye, T-bone - whatever you prefer)
Salt and pepper to taste
4 tbsp canola oil
1/2 cup heavy cream
1/2 cup cognac
2 tbsp Dijon mustard
Season steaks with salt and pepper on both sides. Heat a skillet on high. When pan is hot, add 1 tbsp of canola oil (If you can fit more than one piece of steak in your skillet at a time, add more oil. There should be roughly 1 tbsp of oil in the pan for each piece of steak.)
When steaks are done, place on a serving tray. Remove skillet from heat and add cognac while the pan is still hot. Use a spoon to scrape up all juices on the bottom of the pan. Return skillet to high heat and simmer until liquid is reduced by half. Add cream and continue to boil until liquid is again reduced by half.
Remove skillet from heat and add Dijon mustard. Mix well until combined. Pour sauce over steaks and put any extra into a serving bowl. Enjoy!