Ingredients

• 3 Tablespoons unsalted butter

• 1 shallot, minced

• 2 garlic cloves, minced

• 8 ounces button mushrooms, sliced 1/4 inch thick

• salt and pepper, to taste

• 1/3 cup Cognac

• 2 teaspoons Dijon mustard

• 1/2 cup heavy cream

• 1/2 cup beef stock or demi-glace

• 1 Tablespoon Worcestershire sauce

• 1 teaspoon finely chopped fresh flat-leaf parsley

• hot sauce, to taste

Instructions

Prepare the Steaks

In a large fry pan, sear the steaks you plan to pair with the sauce.

Use any Culinary Scene steak recipe: Steak Recipes

Transfer the steaks to a plate and keep warm by wrapping them in foil.

Cook the Mushrooms

Add the butter to the pan and melt over medium heat.

Add the mushrooms and cook until they begin to brown and become slightly crispy.

Add the shallot and garlic, and cook until fragrant, about thirty seconds to one minute, taking care not to burn the garlic.

Season the mixture at this point.

Deglaze and Build the Sauce

Important: Remove the sauté pan from the heat and add the Cognac.

Return the pan to the heat at arm’s length, as the alcohol may ignite. Cook until you no longer smell the alcohol fumes.

Stir in the mustard and cream. Cook for one minute.

Add the beef stock, Worcestershire sauce, dijon mustard, parsley, and hot sauce to taste. Season with salt and pepper.

Finish and Serve

Return the steaks and any accumulated juices to the pan. Turn to coat with the sauce and simmer until heated through, about one minute.

Serve the steaks with the sauce spooned over the top.