Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine
This dish was born in upscale American restaurants but couldn't be easier to make at home. While brandy is traditional in the sauce, you can substitute Madeira or dry white wine. For a more robust meal, serve with garlicky crostini: Drizzle 1 tablespoon olive oil over 8 (1/2-ounce) whole-wheat baguette slices; bake at 400°F for 10 minutes. Rub toasts with the cut sides of a halved garlic clove. This dish also pairs well with Sauteed Haricots Verts with Red Bell Pepper and Lemon.
Serves 2 (serving size: about 3 oz. steak and 3 tbsp. mushroom mixture)
1. Heat oil in a 10-inch cast-iron skillet over medium-high. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes.
2. Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned. Add brandy; cook 1 minute or until liquid evaporates, stirring constantly. Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes. Remove pan from heat; stir in half-and-half.
3. Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture and parsley.