- 2 8 oz porterhouse steaks
- 1 tbsp butter
- ¼ cup brandy
- ½ onion, minced
- 1 clove garlic, minced
- ½ cup red wine
- 2 tbsp Allegro beef marinade, or a good steak sauce
- 1 dash worcestershire sauce
- salt and pepper, to taste
- 4 ounces baby portabella mushrooms, sliced
- ⅓ cup dijon mustard
- 1 cup heavy cream
ingredients
directions
1. Melt the butter in a skillet over medium-high heat, and heat until it begins to brown. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside. |
2. Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, marinade, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes. |
3. Meanwhile, coat one side of each of the steaks with 1-2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 1-2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm. |
4. Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving. |
Notes
 The steak marinade or steak sauce provides a lot of the flavor to the cream sauce in this dish. Make sure you choose a good one. |
