Servings: 4 servings

4 boneless beef top loin or rib eye steaks, cut 3/4 inch thick 4 boneless beef top loin or rib eye steaks, cut ¾ inch thick
1 Tbsp butter or margarine 1 Tbsp butter or margarine
2 Tbsp finely chopped shallots or onion 2 Tbsp finely chopped shallots or onion
2 cloves garlic, crushed 2 cloves garlic, crushed
1 cup sliced fresh mushrooms 1 cup sliced fresh mushrooms
¼ cup ready-to-serve beef broth ¼ cup ready-to-serve beef broth
2 Tbsp brandy 2 Tbsp brandy
2 tsp Dijon-style mustard 2 tsp Dijon-style mustard
1 tsp Worcestershire sauce 1 tsp Worcestershire sauce
2 tsp finely chopped parsley 2 tsp 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 F), turning once. Remove to warm platter. Decrease heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Cook and stir until liquid is slightly reduced, about 1 minute. Spoon sauce over steaks and sprinkle with parsley.