Steak with Brandy and Mustard Sauce
"This classic French dish reminds me of something one might have ordered in the sort of elegant, old-school French restaurant of generations past. Consider it retro-romantic, but like many great French classics, it is so worth revisiting. While I don't see a lot of Worcestershire in France, their grocery stores do stock it, and I've found that this touch adds much depth to the sauce...."
INGREDIENTS
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Four 6-ounce, 1-inch-thick top loin or tenderloin steaks
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Salt and freshly ground black pepper, to taste
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2tablespoons unsalted butter
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1/4cup finely chopped shallot
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1/2cup low-sodium beef broth
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1/2cup brandy
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1tablespoon Dijon mustard
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1teaspoon Worcestershire sauce
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2tablespoons fresh parsley leaves
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