28 ounceNew York Strip, flat iron, or beef tenderloin steaks1 inch thick or less
¼tsp.kosher salt and pepper
8ouncescremini or white button mushroomscleaned and sliced
½small onion or 2 shallotsminced
¼cupCognac or brandy
¼cupheavy whipping cream
¼cupchopped chives or parsley for garnishoptional
Steaks should be 1-inch thick or less. If steaks are too thick place a piece of plastic wrap over the top and pound with a meat mallet. Season both sides of the steak with ⅛ teaspoon of kosher salt and black pepper. Allow to sit at room temperature for 15 minutes.Mince garlic and small onion (or shallots). Wipe mushrooms clean and cut into slices.Heat a large cast iron skillet to medium-high with 1 Tablespoon of vegetable oil. Once hot, add both steaks to the pan and sear for 4-8 minutes on the first side to form a brown crust. Flip and sear another 4-8 minutes on the opposite side. Internal temperature of the steak should read at least 145°F. Remove the steaks, place them on a plate, cover with foil, and allow to rest.
Reduce the heat the medium and add 1 Tablespoon butter to the pan. Once the butter is melted add the sliced mushrooms and a pinch of salt and pepper. Saute for 1-2 minutes, stirring often.Add the garlic and onions or shallots to the skillet and saute for another 2-3 minutes, stirring often.
Remove skillet from heat, add ¼ cup of Cognac or brandy to the pan, and return to the heat. Be careful as alcohol may cause a flame.Saute for 1-2 minutes and allow the alcohol to cook down.Add 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, and ½ cup of beef broth. Stir to incorporate.Add ¼ cup heavy whipping cream to the skillet. Stir and allow to cook for 5 minutes or so. The sauce should thicken a bit as it cooks.
Return the steak along with their juices to the pan and cook for another 2 minutes or so. Remove steaks from pan and cut into slices.Serve with a generous portion of the mushroom sauce and chopped chives or parsley for garnish (optional). Enjoy!
Use steaks that are already tender for best results, such as flat iron steaks, strip steaks, or beef tenderloin steaks.
You want your cuts of steak to be 1 inch thick or less. This will ensure they are easy to cook and do not take a long time to pan fry.
Cooking times will vary depending on the thickness of your steak and desired level of doneness.