Prep Time 10 minutes
Cook Time 15 minutes
This steak and sauce will taste like it took much more effort than it really did.
What you'll need
- 4 boneless top loin or rib eye steaks, cut 3/4 inch thick
- 1 cup sliced fresh mushrooms
- 1/4 cup beef broth
- 2 cloves garlic, crushed
- 2 tablespoon finely chopped shallots or onion
- 2 tablespoon brandy
- 1 tablespoon butter
- 2 teaspoons Dijon-style mustard
- 2 teaspoons finely chopped parsley
- 1 teaspoon Worcestershire sauce
Notes:
Serves 4
How to make it
Melt butter in large nonstick skillet over medium heat. Add shallots and garlic; cook 2 minutes. Stir in mushrooms; cook and stir 3 to 4 minutes. Remove and set aside.
Increase heat to medium-high. Add steaks to skillet; cook approx. 6 to 8 minutes for medium-rare to medium doneness, turning once. Remove to warm platter.
Decrease heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Cook and stir until liquid is slightly reduced, about 1 minute. Spoon sauce over steaks and sprinkle with parsley.
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