Ingredients

Instructions

1. 1

   Remove the steaks from the refrigerator 20 minutes before cooking and season generously with salt and pepper on both sides.

2. 2

   In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. 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 same skillet. Add the minced shallot and sliced mushrooms. Sauté for 5-6 minutes until the mushrooms are browned and tender.

4. 4

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

5. 5

   Remove the pan from the heat briefly to add the Brandy or Cognac. Return to heat and let it bubble for 1-2 minutes to cook off the harsh alcohol edge (be careful of potential flare-ups).

6. 6

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

7. 7

   Return the steaks and any accumulated juices to the pan, turning them once to coat in the warm sauce. Garnish with fresh chives and serve immediately.