Chef Lou Lambert with the Hunt & Fish Social Club shares the recipe for a juicy steak in a flavorful sauce.
2 (4-ounce) beef tenderloin steaks
kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ cups thinly sliced cremini mushrooms
1 shallot, minced
¼ cup brandy
¼ cup heavy cream
2 tablespoons beef demi glace
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon parsley, minced
1 tablespoon chives, minced
Lightly season steaks with salt and pepper. Heat a sauté pan over medium-high heat and add the olive oil.
When pan and oil are hot, add the steaks and cook until each side is nicely browned and cooked to desired doneness, turning only once. Transfer cooked steaks to a plate and set aside.
Return the sauté pan to the fire and turn the heat to high. Add the butter, mushrooms, and shallots.
Lightly season with salt and pepper and cook the mushrooms until they develop color, about 2 minutes.
Add the brandy, stirring to release any brown bits, cooking until reduced by half, about 1 minute.
Add the cream, demi glace, mustard and Worcestershire, stirring to combine.
Cook the sauce until thickened, about 1 minute, and add the parsley and chives.
Add the steaks back into the sauce to heat through. To serve, place the steaks on plates and top each with the mushroom sauce.