2 coulotte steaks
1 tablespoon butter
2 shallots, minced
4 oz crimini mushrooms, finely diced
1/3 cup cognac
1/2 teaspoon super fine flour (like Wondra)
coarse ground pepper
Rub both sides of the steak with salt and pepper. Let sit 5 minutes. Meanwhile, heat oil in a skillet. Add the steak, turning once until desired level of doneness. Remove to a plate and cover with foil.
Add the butter and shallot to the drippings in skillet, and cook 1 minute, stirring often. Add mushrooms, salt and pepper and cook until liquid evaporates and mushroom mixture is golden. Add cognac and scrape any bits off the bottom of the can that you can. Add juices collected from the sitting steaks (if desired), flour and cook until the liquid reduces.
Slice the steaks and arrange them on a plate. Spoon sauce over steaks. Serve hot.
Coulotte (culotte) steak, also known as top sirloin cap is a flavorful, tender cut of steak. It is a little tricky to find but it is well worth seeking out. This mushroom sauce is easy enough to do on a weekday but the cognac really makes it seem special, perfect for a homemade romantic meal. The steak has this great meaty, robust flavor that the mushrooms and cognac really complemented.
As you might remember from last summer’s “My Grill Friday” posts, we are big fans of local Roseda Beef. It is dry aged and made from Black Angus cattle. Honestly, I could take or leave beef until I had some steaks from Roseda. Luckily for you, they are offering a special coupon to readers of Coconut & Lime- spend $25 and receive TWO FREE coulotte steaks! Just enter the coupon code “coconut” at checkout. This is a great way to try this delicious cut of meat. I used Roseda coulettes for this recipe and they were divine, easy to cook and really flavorful. The steaks are delivered within 2 days and are flash-frozen. Most defrost quickly in the refrigerator so it is not too late to place an order for Valentine’s Day. They are also running a Sweetheart Special with a selection of classic steaks any of which would be perfect for a romantic meal.
Note: I have seen tri-tip erroneously listed as being a different name for the coulette but tri tip is a different and larger cut that has a large strip of fat on one side. These are smaller, more marbled steaks.