Update my dinner status, I'm making this tonight.
22 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 45 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 2 boneless beef steaks or your choice cut 1 inch thick
- Kosher Salt and fresh ground black pepper or sea salt
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 1/4 cup Shallots or green onions finely chopped
- 1/3 cup Beef stock or consomm canned
- 3 tablespoons Brandy or Cognac
- 1 tablespoon Dijon style mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup Heavy cream
- 1 tablespoon Chives and/or parsley finely chopped
Preparation
1. Season the steak liberally with salt and pepper. In a heavy bottomed saut pan, add the olive oil and heat over medium high heat. Add steaks and cook until well seared and done to your liking, about 4 minutes per side for medium rare. Set steaks aside and keep warm tented with foil. Remember they will continue to cook a little.
2. Pour off most of the fat from the pan and add the butter and shallots. Cook the shallots till softened over moderate heat, about 2 minutes. Add the stock and brandy and raise heat a bring to a boil. Scrape up any of the delicious browned bits from the bottom of the pan.
3. Reduce by half and stir in Worcestershire and cream and reduce to a light sauce consistency. Add any juices from the steak and season to your taste with salt and pepper. Stir in chives and pour sauce over steaks and serve immediately.
