1/2 cup beef broth
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons tomato paste
beef tenderloin or whatever kind of steak you want
2 Tbsp butter
1/2 cup finely minced shallots
4 Tbsp cognac or brandy
1/3 cup heavy cream
Freshly ground black pepper
1-2 Tbsp chives, or red onion finely chopped
1 Whisk together broth, Worcestershire sauce, mustard and tomato paste; set aside.
2 Add salt and pepper to both side of the steak.
3 Put butter in a skillet set over medium-high heat. Let this heat for 1-2 minutes. Turn the heat to high and sear the meat for 1-4 minutes, depending on how thick the steak is. (You may need to cook the meat in batches.) Turn and sear on the other side. When the steaks are done, cover them with foil to keep hot.
4 While the meat is resting, sautÃ© the shallots 2 minutes on medium-high heat, stirring once or twice. Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated. Stir in the broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes. Stir in the cream and cook for two more minutes.