Steak Diane

Serves 4 people

INGREDIENTS

4 x small sirloin steaks, approx 8 oz.each
3 shallots, peeled and chopped
4 ounces crimini mushrooms,
1 tablespoon salted butter
1 garlic clove, peeled
1 -2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1 teaspoon green peppercorns. (next to capers in grocery stores)
1/3 cup brandy or cognac
Olive oil
1 cup heavy cream
Small handful of flat-leaf parsley
Kosher salt and fresh ground pepper
Truffle salt (optional)
Serve with asparagus

Directions

1. Let steaks sit to room temperature for 45 minutes. In large pan, melt butter and gently brown. Add 1 teaspoon olive oil. Season steaks and sear on both sides, turning twice and cook to rare. Remove steaks onto a platter.
2. Add another TBSP butter and sauté shallots, garlic, peppercorns and mushrooms until tender. Add Worcestershire sauce, port or cognac and Dijon, then cream. Reduce by half.
3. Add steaks back to pan and spoon sauce over steaks.
4. Let steaks sit to room temperature for 45 minutes.
5. Serve with asparagus.