2 – 8oz Kangaroo Top Steaks
2oz Olive Oil
1 Tablespoon Kosher Salt
¼ cup Crushed Black Peppercorns
1 tablespoon Parsley
1 tablespoon Basil
1 tablespoon Garlic (Minced)
1 tablespoon Shallots (minced)
¼ cup Cognac
¼ cup Demi Glaze
¼ cup Vegetable Stock
2 tablespoon Dijon Mustard

Rub 1-oz of Olive on the steaks, sprinkle with ½ the Kosher salt and 2/3 of the crushed black pepper. Heat remaining oil in sauté pan and add steaks, sear on both sides. Take pan away from heat and add cognac. Carefully put back on the heat and ignite. Remove steak from pan. Add garlic and shallots, sauté for a minute. Add remaining ingredients and reduce by half and add steaks. Continue to reduce sauce until proper consistency. Serve steak rare to medium-rare, sliced on the bias. Drizzle sauce over the sliced steak.