prep 0:30 total 0:30
Season the steaks with salt and pepper. Heat olive oil in a large pan and brown off the steaks on both sides until medium rare. Remove the steaks and keep warm. Add the peppers, onion, mushrooms and garlic and saute but do not over cook. Deglaze the pan with the brandy. Add beef stock, heavy cream and dijon mustard. Let the sauce reduce until it thickens a little and add some chopped chives to finish. Pour the sauce over the warm steaks.
This is also very good on chicken, seafood and even on burgers. Just change the stock for what you are making it for.
7 Recipe Reviews
Subscribe for tasty updates: