Directions:
1οΈβ£ Season the Steaks:
Season your steaks with salt and pepper to taste. π§
2οΈβ£ Cook the Steaks:
Heat butter π§ and olive oil π« in a large skillet over medium-high heat.
Add the steaks π₯© and cook for about 3-4 minutes per side for medium-rare, or to your desired doneness.
Remove the steaks and set aside.
3οΈβ£ Prepare the Mushroom Sauce:
In the same skillet, sautΓ© the shallots π§
and garlic π§ until softened.
Add the sliced mushrooms π and cook until they are browned and tender.
4οΈβ£ FlambΓ© the Brandy:
Carefully pour in the brandy πΈ and ignite it with a long lighter (flambΓ©). Let the flames subside naturally π₯.
5οΈβ£ Make the Sauce:
Stir in the beef broth π₯£, Dijon mustard π―, and Worcestershire sauce πΆ. Bring the mixture to a simmer.
Reduce the sauce for about 3 minutes, then stir in the heavy cream π₯ and heat through.
6οΈβ£ Combine the Steak and Sauce:
Return the steaks to the pan and spoon the mushroom sauce over them. Heat for another minute.
7οΈβ£ Serve:
Serve the steaks with the sauce, garnished with fresh chopped parsley πΏ. Enjoy! π½οΈ
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
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