1. Season the Steaks: Generously season both sides of the beef tenderloin steaks with salt and pepper.
2. Sear the Steaks: In a skillet, melt 1 tablespoon of butter over medium-high heat. Sear the steaks for 3-4 minutes on each side until medium-rare. Once done, transfer the steaks to a plate and set aside.
3. Sauté Aromatics: Using the same skillet, melt the remaining butter. Add the minced shallot and garlic, sautéing until fragrant and softened.
4. Cook the Mushrooms: Toss in the sliced mushrooms and cook until they turn golden brown.
5. Create the Sauce Base: Stir in the Dijon mustard and Worcestershire sauce, ensuring everything is well mixed.
6. Add Brandy and Flame: Carefully pour in the brandy and ignite it (if using a gas stove or use a match). Allow the flames to burn off.
7. Reduce the Sauce: Pour in the beef broth, bringing the mixture to a boil. Continue cooking until the sauce reduces by half.
8. Finish the Sauce: Stir in the heavy cream and let the sauce simmer until it thickens slightly.
9. Warm the Steaks: Return the steaks to the skillet, spooning the sauce over them to heat through.
10. Garnish and Serve: Sprinkle freshly chopped parsley and chives over the steaks just before serving.
Nutritional Information:
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 550 kcal
– Servings: 2
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