Ingredients

Instructions

1. 1

   Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.

2. 2

   Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot, sear the steaks for about 3-4 minutes per side for medium-rare, then transfer them to a plate and cover loosely with foil to rest.

3. 3

   Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the minced shallot and sliced mushrooms, sautéing for about 3-4 minutes until the mushrooms are browned and tender.

4. 4

   Stir in the minced garlic and cook for another 30 seconds until fragrant.

5. 5

   Remove the pan from the heat temporarily to add the Cognac or brandy. Carefully return to the heat to deglaze the pan, scraping up any browned bits from the bottom. Simmer for a minute until the liquid reduces by half.

6. 6

   Stir in the Dijon mustard, Worcestershire sauce, and heavy cream. Simmer the sauce for 2-3 minutes until it thickens slightly.

7. 7

   Return the steaks and any accumulated juices to the pan. Spoon the sauce over the meat and cook for 1 minute just to warm them through.

8. 8

   Serve immediately, garnished with chopped fresh chives.