Season two 8 oz. 1-inch thick steaks with salt and pepper. Cook over medium-high heat for 4-8 minutes on each side in 1 Tbsp. vegetable oil.
Turn heat down to medium. Melt 1 Tbsp. Butter and sauté 8 oz. sliced mushrooms for 2 minutes.
Add 1/2 a small chopped onion and 2 minced cloves garlic and cook for another 2 minutes.
Remove from heat and add 1/4 cup cognac; return to heat. Sauté 2 min. then add 1 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire, and 1/2 cup beef broth.
Add 1/4 cup heavy whipping cream and cook for 5 minutes until it thickens. Return steaks with juices from the plate to the pan.
Slice and serve with chives or parsley! Enjoy!
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