Ingredients
- 2 (8-ounce) steaks (such as ribeye or sirloin)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/4 cup brandy
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
Directions
- Season the steaks with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3 to 4 minutes per side, or until desired doneness. Transfer the steaks to a plate and set aside.
- Reduce the heat to medium and add the butter to the skillet. Add the onion and garlic and cook, stirring occasionally, for 2 minutes. Add the mushrooms and cook for an additional 2 minutes.
- Add the brandy and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Cook for 1 minute. Stir in the cream and cook until the sauce is thickened, about 2 minutes.
- Return the steaks to the skillet and cook for 1 minute. Sprinkle with the parsley and serve immediately.
Interesting Facts
- This dish was named after the French chef, Jean-Baptiste-Auguste Escoffier, who first created it.
- The sauce for this steak dish is traditionally made with a combination of mushrooms, brandy, and cream.
- The use of brandy adds a unique flavor to the sauce that can’t be replicated with other ingredients.
