Ingredients:

4 beef tenderloin steaks, about 6 ounces each
2 tablespoons unsalted butter
2 tablespoons olive oil
4 shallots, finely chopped
1 clove garlic, minced
1 cup mushrooms, thinly sliced
1/3 cup brandy
1 cup beef broth
1 tablespoon Dijon mustard
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped parsley, for garnish

Directions:

Season the steaks with salt and pepper.
In a large skillet, heat the butter and olive oil over medium-high heat.
Add the steaks and cook for about 3-4 minutes on each side for medium-rare, or to desired doneness. Remove and set aside.
In the same skillet, add shallots and garlic, cooking until softened.
Add mushrooms and cook until browned.
Carefully pour in brandy and ignite with a long lighter (flambé), letting the flames subside naturally.
Stir in beef broth, mustard, and Worcestershire sauce, bringing to a simmer.
Reduce the sauce for about 3 minutes, then stir in heavy cream and heat through.
Return steaks to the pan, spooning sauce over them and heating for another minute.
Serve garnished with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 550 kcal | Servings: 4 servings