Ingredients

Instructions

1. 1

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

2. 2

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

3. 3

   Reduce heat to medium. In the same pan, add the remaining tablespoon of butter, minced shallot, and sliced mushrooms. Sauté for 3-4 minutes until mushrooms are tender and browned.

4. 4

   Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

5. 5

   Remove the pan from the heat briefly and pour in the brandy. Return to heat and carefully simmer 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 Dijon mustard and Worcestershire sauce, then pour in the heavy cream. Simmer for 2-3 minutes until the sauce slightly thickens.

7. 7

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

8. 8

   Garnish with fresh chives and serve immediately.