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Instructions:
- Prepare the Steaks:
- Pat the beef tenderloin steaks dry with paper towels.
- Season both sides of the steaks generously with salt and pepper.
- Sear the Steaks:
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned steaks to the skillet and sear for 3-4 minutes on each side for medium-rare (adjust cooking time based on desired doneness).
- Once done, remove the steaks from the skillet and set aside, keeping them warm.
- Prepare the Sauce:
- In the same skillet, add the butter and let it melt.
- Add the finely chopped shallot and minced garlic to the skillet, sautéing until softened and fragrant (about 2-3 minutes).
- Carefully pour in the cognac or brandy to deglaze the pan, allowing it to simmer for a moment.
- Stir in the beef stock, Dijon mustard, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
- Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly.
- Finally, stir in the heavy cream and continue to simmer until the sauce thickens to your desired consistency (about 2-3 minutes).
- Serve:
- Plate the seared steaks on serving plates.
- Spoon the rich sauce generously over each steak, ensuring they are well-coated.
- Garnish with finely chopped parsley for a touch of freshness.
- Serve immediately, accompanied by your favorite sides such as mashed potatoes or steamed vegetables.
