Steak with Mushroom Shallot Pan Sauce

Main Ingredient: Black Canyon® Beef Petite Strip Steaks or Ribeye Steaks



2 boneless beef strip steaks, cut 3/4 inch thick
1/2 teaspoon coarse black pepper
1 tablespoon butter
2 tablespoons finely chopped shallots
2 cloves garlic, minced
1 cup sliced mushrooms
1/4 cup beef broth
2 tablespoons brandy
1 tablespoon Dijon-style mustard
1 tablespoon Worcestershire sauce
Chopped Italian parsley


  1. Cut each steak crosswise in half to create 4 petite steaks. Press pepper evenly onto steaks.
  2. Melt butter in large cast iron skillet over medium heat. Add shallots and garlic; cook 1 to 2 minutes. Add mushrooms; cook and stir 3 to 4 minutes. Remove and set aside.
  3. Increase heat to medium-high. Add steaks to skillet; cook 6 to 7 minutes for medium rare (145°F) doneness, turning occasionally. Remove steaks; keep warm.
  4. Decrease heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture; bring to a boil. Cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved and sauce is slightly reduced. Spoon sauce over steaks. Sprinkle with parsley.