• 1 ½ pounds boneless sirloin steak (about 3/8 inch thick)
  • 4 tablespoons butter
  • ¼ cup heavy cream
  • 3 tablespoons cognac
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • salt and pepper to taste


  1. Cut the steak into 4 pieces.
  2. Place each piece between 2 sheets of waxed paper and pound until thin, about 1/8 inch thick.
  3. Heat 2 tablespoons of the butter until the foam subsides.
  4. Saute the steak for about 45 seconds per side.
  5. Transfer to a plate and keep warm.
  6. Add the remaining butter, cream, cognac, mustard, Worcestershire sauce, salt and pepper to the skillet.
  7. Bring to a boil, lower the heat and simmer the sauce for 3 minutes, making sure to scrape up any brown bits from the bottom of the pan.
  8. Pour over the steak and serve.

Serves 2


From “Dr. Atkins Quick and Easy New Diet Cookbook”