Step 1

In a large sauce pan, heat 2 tablespoons of olive oil on high heat. Sear the meat for about one minute. Add the onions and garlic and cook for about 3 minutes. Add the 1/4 cup cognac and stir until it evaporates. Turn the heat down to medium and add the tomato paste, beef base, brown sugar, ketchup, and water. Cook about 8 to 10 minutes, stirring occasionally.

Step 2

In the meantime, heat the remaining olive oil in a medium skillet set over high heat, until smoking. Add mushrooms and rosemary and cook about 2 minutes, stirring occasionally. Add the remaining 1/4 cup cognac. Be careful, since it might flame. Cook for another minute, stirring to deglaze pan.

Step 3

Add the mushrooms to the steak sauce and fold in the Media Crema. Serve the dish immediately with a side of white rice