Directions:
1. Begin by seasoning the steaks generously with salt and pepper.
2. In a large skillet, heat the butter and olive oil over medium-high heat until sizzling.
3. Add the seasoned steaks to the skillet and cook for approximately 3-4 minutes on each side for a perfect medium-rare, or adjust cooking time to your desired level of doneness. Once cooked, remove the steaks from the skillet and set them aside.
4. In the same skillet, add the finely chopped shallots and minced garlic, cooking until they become soft and fragrant.
5. Introduce the thinly sliced mushrooms to the skillet, cooking until they develop a rich golden brown color.
6. With caution, pour in the brandy and ignite it using a long lighter to flambé the dish, allowing the flames to subside naturally.
7. Next, stir in the beef broth, Dijon mustard, and Worcestershire sauce, bringing the mixture to a gentle simmer.
8. Allow the sauce to reduce for approximately 3 minutes, then incorporate the heavy cream, heating the sauce through.
9. Return the cooked steaks to the skillet, spooning the flavorful sauce over them and heating for an additional minute to ensure they are thoroughly warmed.
10. Serve the dish garnished with chopped parsley for a touch of freshness and visual appeal.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Nutritional Information (per serving):
– Calories: 550 kcal
– Servings: 4 servings
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