Ingredients

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the garlic and cook for another 30 seconds until fragrant.

5. 5

   Remove the pan from heat temporarily to add the Cognac. Return to heat and let it bubble for 1-2 minutes to cook off the alcohol and scrape up any browned bits from the bottom of the pan.

6. 6

   Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Simmer for 2 minutes to reduce slightly.

7. 7

   Lower the heat and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon.

8. 8

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

9. 9

   Serve immediately, garnished with fresh chopped chives.