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Season both sides of the steaks with salt and pepper.
In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat.
Sear the steaks for about 1–2 minutes per side until browned but still pink inside. Remove and keep warm.
Add remaining butter to the pan along with garlic, shallots, and mushrooms. Sauté for 3–4 minutes until softened.
Carefully add the brandy and allow it to flame off or simmer for 1–2 minutes.
Stir in beef broth, Dijon mustard, Worcestershire sauce, and cream. Let it simmer until slightly thickened (about 4–5 minutes).
Return the steaks to the pan and spoon the sauce over them. Simmer gently for 1–2 minutes to reheat.
Garnish with chopped parsley before serving.
Serving and Storage Tips
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