Ingredients

• ●1 pound Sirloin steak
• ●2 tablespoons Coarsely ground black pepper
• ●2 medium, minced Shallots
• ●2 cloves, minced Garlic
• ●2 tablespoons Butter
• ●1/4 cup Cognac
• ●4 cups Beef broth
• ●1 cup Heavy cream
• ●to taste Salt
• ●2 tablespoons, chopped, for garnish Fresh parsley

Instructions

1. 1Season the steak generously on both sides with the coarsely ground black pepper and salt.
2. 2Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing thinly.
3. 3In the same skillet or a soup pot, melt the remaining 1 tablespoon of butter over medium heat. Add the minced shallots and garlic and sauté until softened and fragrant, about 3-5 minutes.
4. 4Deglaze the pot with cognac, scraping up any browned bits from the bottom. Let the cognac reduce slightly, about 1-2 minutes.
5. 5Pour in the beef broth and bring to a simmer. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
6. 6Stir in the heavy cream and heat through, being careful not to boil. Season with salt to taste.
7. 7Add the sliced steak to the soup just before serving. Garnish with fresh parsley.
8. 8Serve immediately and enjoy!