Steak with Brandy and Mustard Sauce2014-11-26
- Servings : 4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
- 8 (330g) top loin or tenderloin steaks (1-inch thick)
- Salt and freshly ground black pepper to taste
- 4 tbsp unsalted butter
- 2 large shallot, finely chopped (about 1/4 cup)
- 1 cup Beef Stock
- 1 cup brandy
- 2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 4 tbsp snipped fresh parsley
Season both sides of the steaks with salt and pepper. In a large skillet, melt one tablespoon of the butter over medium- high heat. Add the steaks and cook, turning as needed, to the desired doneness (10 to 12 minutes for medium-rare); reduce the heat as necessary if the meat browns too quickly. Transfer the steaks to a platter and cover with foil to keep warm.
Add the shallot to the skillet and sauté briefly, until translucent. Remove the pan from the heat and add the broth and the brandy, taking care not to let the liquid spatter. Return the pan to the heat and bring to a boil, stirring with a whisk to loosen any browned bits from the bottom of the pan. Boil until the liquid is reduced to 1/3 cup — this should take two to three minutes, depending on the heat and your pan size. Whisk in the mustard and Worcestershire sauce. Whisk in the remaining one tablespoon butter. Season the sauce with additional salt and pepper, if needed.
Arrange the steaks on four dinner plates, spoon the sauce over the steaks, sprinkle with the parsley and serve.