Try out this classic dish. Tenderizing the meat allows it to cook very quickly without sacrificing any flavor!
- 8-12 oz steak top sirloin, new york, tenderloin
- 1 tbsp butter
- 1 shallot minced
- 1½ cups mushrooms sliced
- 1 oz brandy
- 2 tsp dijon mustard
- ¼ cup heavy whipping cream
- ½ cup beef stock
- 2 tsp worcestershire
- 1 tbsp parsley to garnish
- salt to taste
- pepper to taste
- In a sauce pan place stock over medium heat. Reduce volume by half. Remove from heat and set aside.
- Trim fat and silver skin from meat and cut into desired portions.
- Sandwich the meat between two pieces of plastic wrap. Pound the meat to about ⅛" thick. Salt and pepper both sides to taste.
- Sauté the steak in butter about 30 seconds to 1 minute on each side. Remove the steak from the pan and set aside.
- Sauté mushrooms and shallots for about 10 minutes. When the mushrooms are browned add the brady and flambé. Deglaze the pan with stock. Add in the cream and worcestershire to the pan. Reduce the cream to desired thickness. Add in the mustard. Place the steak back in the pan to heat. Garnish with parsley and serve!