A delightful twist on a classic steak recipe, featuring a rich and creamy mustard sauce.
Season the steaks generously with sea salt and black pepper on both sides.
Let the steaks sit at room temperature for 15 minutes before cooking for even searing.
Heat a heavy skillet over high heat and sear the steaks for about 4 minutes on each side for medium-rare.
Avoid overcrowding the skillet to ensure a proper sear.
Remove the steaks from the skillet and let them rest, covered, to retain their juices.
Resting the steaks allows the juices to redistribute, making them more tender.
In the same skillet, melt the butter over medium heat and sauté the minced shallots until translucent.
Stir constantly to prevent the shallots from burning.
Add the brandy to the skillet and let it simmer for a minute to cook off the alcohol.
Tilt the skillet slightly to ignite the brandy for a dramatic effect, if desired.
Stir in the heavy cream and Dijon mustard, and let the sauce simmer until slightly thickened.
Whisk continuously to create a smooth and creamy sauce.
Serve the steaks topped with the creamy mustard sauce.
Garnish with fresh parsley for a pop of color and added flavor.
