Ingredients:
2 beef tenderloin or sirloin steaks (170-225g each)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
2 tbsp unsalted butter
2 shallots (finely chopped)
2 garlic cloves (minced)
60ml cognac or brandy
120ml beef broth
120ml heavy cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp fresh lemon juice
2 tsp fresh parsley (chopped, for garnish)
Instructions:
Prepare the steaks:
Pat the steaks dry with paper towels and season both sides generously with salt and pepper. Cook the steaks:
Heat the olive oil in a large skillet over medium-high heat.
Sear the steaks for 3-4 minutes per side for medium-rare (adjust cooking time according to your desired doneness).
Remove the steaks from the skillet and set aside, covered with aluminum foil to keep warm.
Prepare the sauce base:
Reduce the heat to medium and add the butter to the skillet.
Sauté the shallots and garlic until softened, about 2 minutes.
Deglaze the skillet:
Carefully pour the cognac or brandy into the skillet. If you feel comfortable, you can flambé the alcohol by lighting it with a long match or lighter, then let the flames die down naturally. Otherwise, simmer until the liquid reduces by half. Finish the sauce:
Add the beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and lemon juice to the pan.
Simmer the mixture until slightly thickened, about 3-4 minutes.
Assemble and serve:
Return the steaks to the pan to lightly coat them with the sauce, or pour the sauce over the steaks before serving.
Garnish with freshly chopped parsley.
Serving suggestions:
Serve with mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal.
A crusty baguette makes a great side dish to enjoy the sauce.
Enjoy this rich and indulgent dish for a special occasion or a fancy weeknight dinner!
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