Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Makes 4 servings
4 boneless beef sirloin
strip steaks cut 3/4-inch thick
1 Tbsp. butter
2 Tbsp. finely chopped shallots or onion
2 cloves garlic, crushed
1 cup sliced fresh mushrooms
1/4 cup beef broth
2 Tbsp. brandy
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
2 tsp. finely chopped parsley
1. Melt butter in a large
non-stick skillet over medium heat. Add shallots and garlic.
Cook 2 minutes.
2. Stir in mushrooms and cook
3-4 more minutes. Remove from skillet and set aside.
3. Increase heat to medium-high.
Add steaks and cook 6-7 minutes for medium-rare (140°F),
turning once. Remove steaks to a warm platter.
4. Decrease heat to medium. Add
broth, brandy, mustard, Worcestershire sauce and reserved mushroom
mixture. Bring to a boil. Stir until liquid is slightly reduced,
about 1 minute.
5. Spoon sauce over steaks and
sprinkle with parsley.
TIP: Serve with cooked fettuccini
tossed with sautéed cherry tomatoes.