Classic dish famous in restaurants in France, simplified here but keeps all the flavor of the original recipe. A low carb treat.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minIngredients
strip, top loin or New York style, 3/4 to 1 inch, trimmed and cut into 4 portions
Directions
Season the steaks on both sides with salt and pepper. Heat oil in a large skillet on medium-high. Reduce heat to medium, and cook steaks for about 3 to 5 minutes per side for medium done. Transfer to plate to let steaks rest, tent with aluminum foil.
Add mushrooms to the pan and cook, stirring until golden brown and releasing their juices, about 4 minutes. Add brandy and cook until evaporated. Add beef stock, bring to a boil until reduced in half.
Combine butter and flour to form a paste. Whisk mustard into the pan of mushrooms and whisk in the flour paste a little bit at a time. Cook until thickened, about 2 minutes. Reduce heat, return the steak to the pan along with any juices. Coat in mushroom sauce.
Serve topped with chopped chives.
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