2 beef Strip Steaks Boneless, 1 inch thick (about 1-1/4 pounds)
1 tablespoon coarse grind black pepper
1/2 teaspoon garlic salt
1/3 cup unsalted beef broth
3 tablespoons Cognac or brandy
1/3 cup heavy cream
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°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.
Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.
Nutrition information per serving: 260 Calories; 14 g Total Fat; 7 g Saturated Fat; 0.7 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat; 0.5 g Trans Fat; 95 mg Cholesterol; 310 mg Sodium; 349 mg Potassium; 2 g Total carbohydrate; 24 g Protein; 3 mg Iron; 9.3 mg Niacin; 0.6 mg Vitamin B6; 62.2 mg Choline; 3.5 mcg Vitamin B12; 3.6 mg Zinc; 22 mcg Selenium; 0 g Fiber;