Step 1

Heat oil in a large sauté pan over medium heat

Step 2

When oil begins to shimmer, add mushrooms, shallots, and onion

Step 3

Stir occasionally until shallots begin to turn translucent and mushrooms give up their water, about 5 minutes

Step 4

Add wine and reduce liquid volume by half

Step 5

Turn heat down to low, cover, and cook gently for 5 minutes

Step 6

Melt butter over high heat in a second large skillet

Step 7

When butter stops foaming, add beef, a large pinch of salt, and black pepper

Step 8

Cook, stirring constantly until beef is cooked through, about 3 minutes

Step 9

Add cognac, carefully light with a match and shake the pan

Step 10

Transfer cooked beef into mushroom sauce

Step 11

Add chopped parsley and paprika and stir to combine

Step 12

Serve immediately