4 boneless beef top loin or rib eye steaks, cut 3/4 inch thick
1 tablespoon butter
2 tablespoons finely chopped shallots or onion
2 cloves garlic, crushed
1 cup sliced fresh mushrooms
1/ 4 cup ready-to-serve beef broth
2 tablespoons brandy
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
2 teaspoons finely chopped parsley
Melt butter in a large nonstick skillet over medium heat. Add shallots and garlic; cook for 2 minutes. Stir in mushrooms; cook and stir for 3 to 4 minutes. Remove and set aside. Increase heat to medium-high. Add steaks to skillet; cook 6 to 7 minutes for medium rare (150’F), turning once. Remove to warm platter. Decrease heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Cook and stir until liquid is slightly reduced, about 1 minute. Spoon sauce over steaks and sprinkle with parsley.
4 servings
