Step 1

Season the beef on both sides with salt and pepper. Set aside.

Step 2

Next, add the oil to a large sauté pan over high heat and heat until it is smoking.

Step 3

Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.

Step 4

Remove the steaks and set them aside.

Step 5

In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.

Step 6

Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.

Step 7

Mix everything together and then remove the pan from the cooktop and add in the cognac.

Step 8

Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.

Step 9

Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.

Step 10

Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.

Step 11

Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.

Step 12

Serve the sauce with the steak and garnish with sliced fresh chives.