Source Simply Recipes
Preparation Time30 minutes
|1 pound||beef steak||new york or top sirloin steaks are good|
|1/2 cup||Beef broth|
|1 tsp||Worcestershire sauce|
|2 tsp||dijon mustard|
|1/2 cup||shallots||finely diced|
|2 tbsp||green onions||finely sliced|
|to taste||sea salt|
|to tase||black pepper|
|1 tbsp||extra-virgin olive oil|
1. Rub the raw steaks with the olive oil, then sprinkle some sea salt and black pepper over both sides to season the meat. Add the oil first, or you will dry out your steaks!
Let the steaks sit at room temperature for 15-30 minutes before cooking.
2. Add the butter to the pan, at medium-high heat. Place the room-temperature steaks in the melted butter and leave them there for 3-4 minutes to sear. Don't move them around, or you won't get beautiful brown steaks!
3. Flip the steaks and sear the other side for another 3-4 minutes. If you like your steaks quite rare, they will be done after these searing steps.
If you'd like them more well done, remove them from the pan after searing, and place in the over at 400 degrees Fahrenheit until the steaks are done to your liking.
4. Add the shallots to the still hot pan, keeping the heat at medium-high. Saute for 2-3 minutes, until lightly browned.
5. Add the brandy to deglaze the pan. Simmer until thick, 2-3 minutes.
6. Add the broth, Worcestershire sauce, and dijon mustard mustard to the pan and simmer until thick. Once thickened, add the green onions.
7. Turn down the heat and add the cream to the sauce. If the sauce isn't thick enough for your liking, add a teaspoon or so of cornstarch and mix vigorously.