Photo: Jennifer Causey
Total Time
25 Mins
Yield
Serves 2 (serving size: about 3 oz. steak and 3 tbsp. mushroom mixture)

This dish was born in upscale American restaurants decades ago but couldn’t be easier to make at home for a perfect, and wonderfully retro, date-night supper. While brandy is traditional in the sauce, you can substitute Madeira or dry white wine. The alcohol will cook off quickly, leaving smoky, caramel-like notes. Serve the steak with crisp, garlicky crostini: Drizzle 1 tablespoon olive oil evenly over 8 (1/2-ounce) slices whole-wheat baguette, and bake at 400°F for 10 minutes or until golden. Rub toasts with the cut sides of a garlic clove before serving.

How to Make It

Step 1

Heat oil in a 10-inch cast-iron skillet over medium-high. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes.

Step 2

Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned. Add brandy; cook 1 minute or until liquid evaporates, stirring constantly. Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes. Remove pan from heat; stir in half-and-half.

Step 3

Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture and parsley.

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