Great for a Strip Steak or Ribeye Steak
4 Boneless Beef Ribeye Steak or Strip Steaks
1 Tablespoon butter or margarine
2 teaspoons finely chopped shallots or onion
2 cloves garlic, crushed
1 cup sliced fresh mushrooms
1/4 cup ready-to-serve beef broth
2 Tablespoons brandy
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
2 teaspoons finely chopped parsley
Melt butter in large nonstick skillet over medium heat. Add shallots and garlic; cook 2 minutes. Stir in mushrooms; cook and stir 3 to 4 minutes. Remove and set aside
Increase heat to medium-high. Add steaks to skillet; cook 6 to 7 minutes for medium rare (150 degrees), turning once. Remove to warm platter.
Decrease heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to boil. Cook and stir until liquid is slightly reduced, about 1 minute.
Spoon sauce over steaks and sprinkle with parsley. 4 servings.
Sauteed cherry tomatoes tossed with hot cooked fettucine.
Recipe courtesy of the Beef Industry Council