A delicious and creamy steak dish with a rich mushroom sauce, perfect for a special dinner.
Heat a frying pan over high heat and add a drizzle of oil.
Ensure the pan is hot before adding the steaks to achieve a good sear.
Season the beef steaks with salt and pepper on both sides.
Season just before cooking to prevent drawing out moisture from the meat.
Sear the steaks in the hot pan for 3 minutes on each side for medium-rare, adjusting the time for your preferred doneness.
Avoid overcrowding the pan to maintain high heat for a proper sear.
Remove the steaks from the pan and let them rest.
Resting allows the juices to redistribute, keeping the meat tender.
In the same pan, melt the butter and sauté the shallots and garlic until softened.
Use the same pan to incorporate the steak's flavors into the sauce.
Add the mushrooms and cook until they release their moisture and start to brown.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the mustard, lemon juice, and brandy, cooking for 2 minutes to blend the flavors.
Carefully add the brandy to avoid splashing, and let the alcohol cook off.
Pour in the cream and add the thyme, cooking until the sauce thickens slightly.
Adjust the consistency by cooking longer for a thicker sauce or adding more cream for a thinner sauce.
Stir in the parsley and chives, then remove the sauce from heat.
Adding fresh herbs at the end preserves their vibrant flavor and color.
Serve the steaks topped with the mushroom sauce and garnish with additional herbs if desired.
Serve immediately to enjoy the dish at its best temperature.
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