Categories: Steak
Ingredients
- Four 6-ounce filet mignon steaks
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1/4 cup brandy
- 1/4 cup beef broth
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Chopped fresh parsley, for garnish
- Chopped fresh chives, for garnish
Directions
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Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
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Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
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To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
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Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.